Recipe - Greek Barley Salad with Pearl Barley

Alberta Barley - a hearty, healthy choice!

Greek Barley Salad This is an excellent make ahead salad and the flavour improves if it has been chilled for several hours.
3 cups 1 cup	chicken bouillon pearl barley	750 mL 250 mL
1	red pepper, cut small thin strips	1
1/2 1 1	cucumber, cut into chunks small onion, thinly sliced large tomato, cut in wedges	1 1 1
1/2 cup 4 cups	pitted black olives romaine lettuce, torn	125 mL 1 L
Dressing
1/2 cup 3 Tbsp 1 1/2 tsp 1/4 tsp 1/2 cup	olive oil lemon juice garlic clove pressed whole oregano salt pepper, to taste feta cheese, crumbled	125 mL 45 mL 1 2 mL 1 mL 125 mL

Make up chicken bouillon in water and add barley. Bring to a boil and simmer for 25 minutes until tender. Drain and refrigerate until cool. In the meantime, prepare vegetables and put into a large salad bowl. Add cooled barley. Whisk dressing ingredients together. Drizzle dressing on top, and toss. Top with feta cheese.

From:

Mary Ellen Albers
Wetaskiwin, Alberta