Greek Barley Salad

5.00 (4)
⏱ 35 mins 🍽 4 serving(s) 🏷 Grains

This wholesome grain salad combines tender barley with classic Greek flavours. Crisp cucumber, sweet cherry tomatoes, red pepper and red onion are tossed with salty kalamata olives and a zesty lemon and oregano dressing. Finished with crumbled feta cheese, it's served over fresh romaine lettuce leaves for a light yet satisfying meal. The recipe uses quick cooking barley for convenience, taking just 35 minutes from start to finish.

Greek Barley Salad

Ingredients

  • 2 cups vegetable broth
  • 1 cup uncooked quick-cooking barley
  • 3/4 cup chopped red pepper
  • 3/4 cup chopped cucumber
  • 3/4 cup cherry tomatoes, cut in halves
  • 1/2 cup chopped red onion, to taste
  • 1/4 cup pitted kalamata olive, sliced
  • 3 tablespoons vegetable broth
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • 1 clove minced garlic
  • salt, pepper
  • 2/3 cup crumbled feta cheese
  • 4 romaine lettuce leaves

Method

  1. Place the 2 cups of vegetable broth in a saucepan and bring it to a boil.
  2. Stir in the barley, cover the pan, and simmer for 12 minutes until the grains are tender.
  3. Take the pan off the heat, drain any excess liquid if needed, and allow the barley to cool fully.
  4. In a large mixing bowl, combine the cooled barley with the chopped red pepper, cucumber, halved cherry tomatoes, red onion and sliced olives.
  5. Whisk together the 3 tablespoons of broth, lemon juice, minced garlic, oregano, salt and pepper, then pour this dressing over the barley mixture and toss to coat thoroughly.
  6. Gently fold the crumbled feta cheese into the salad.
  7. Arrange the romaine lettuce leaves on plates and serve the salad over them.

Nutrition (per serving)

Sodium363400 mg

Recipe details

CategoryGrains
Authorchia2160