Barley Greek Salad

From YoungHerculesWiki
Jump to: navigation, search



  • 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


  • 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.
  • Cook's Note: It's best to make the barley salad at least 3 hours ahead of time so the flavors have time to mingle.


None yet!

Other Links