| Level: | Easy |
| Total: | 4 hr 15 min |
| Prep: | 10 min |
| Inactive: | 3 hr 20 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 4 hr 15 min |
| Prep: | 10 min |
| Inactive: | 3 hr 20 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup pearled barley
- Kosher salt
- 2 cups yellow and red cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives
- 3 tablespoons chopped fresh mint
- 1 small red bell pepper, seeded, ribs removed and diced
- 1 shallot, minced
- 3 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Instructions
- Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
- Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
- Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 228 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 355 mg |
| Serving Size | 1 of 6 servings |
| Calories | 228 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 355 mg |
Reviews
Flavors were good but the barley actually made it taste like paste. Definitely needed cucumbers to compliment the other ingredients. Might try this with a different grain.
I love Greek salad and this recipe had a nice flavor. I had it with Salmon with a green salsa.
It was amazing! great accompany with simple salt & black pepper pan fried salmon
This was a great easy recipe. I did add a diced cucumber and thought that it added a lot to the recipe. I tried using the barley and then another time I used orzo, they were both very good but I think as far as carbs go, the barley is better. I definitely will make this again.
This is fabulous, always liked Greek Salad, but thought something was missing. Who would of thought it was barley? Delicious. I did make double the salad dressing and added garlic cloves and seeded and seasoned cucumber. The picture appears to have cucumbers, but the recipe was missing them.
This was very good will make it again
This recipe looked amazing, but I actually found it pretty bland. I used all the ingredients but I wasn’t particular about measuring. I’m going to try it again too make sure I’m adding enough of the flavoring ingredients, especially the mint. I also think I’ll make it with orzo pasta, maybe I just don’t like barley, but I found it ill-suited for this recipe.
I didn’t try it yet. However it looked so good that I gave it to a friend to make that was having a brunch. She sent me over some and it was so delicous. She said that her group raved and raved how awesome it was. However she didn’t have barley so she substitued Orzo and it was fabulous. I can’t wait to make it.
It is the best best best ever, so fresh and tasty. My 9 year old granddaughter was with me shopping for the ingredients and then made it together, she loved it.
Sorry I did not double the recipe. I will have to make mor later this week.Delicious!