Barley Greek Salad Recipe

Name: Barley Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan.
2
Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes.
3
Drain in a colander and let cool.
4
Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl.
5
Add the cooled barley.
6
Whisk together the red wine vinegar and olive oil in a separate small bowl.
7
Season with salt and pepper.
8
Dress the salad and toss.
9
Cover with plastic wrap and place in the refrigerator until ready to serve.
10
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.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pearled barley, Kosher salt, 2 cups yellow and red cherry tomatoes, halved, 1/2 cup crumbled feta cheese, and more.

Yes, Barley Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley Greek Salad

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