Greek Barley Salad

(from BearNakedBaker’s recipe box)

Delicious

Source: BNB

Prep time: 20 minutes
Cook time: 30 minutes
Serves 6 people

Categories: sides

Ingredients

  • 1 1/2 cups barley, rinsed
  • Salt
  • 1/4 cup diced red onion
  • 1/2 cup extra virgin olive oil
  • 1 bell pepper, diced
  • 1/4 cup red wine vinegar
  • 2 tablespoons capers
  • 1 garlic clove, minced
  • 1 15-ounce can black-eyed peas, drained
  • 1 cup halved grape tomatoes
  • 1 cucumber, peeled, seeded and diced
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped curly parsley
  • 1/4 cup chopped dill

Directions

  1. In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool.

  2. In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken.

Email to a friend | Print this recipe | Back