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
-
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.
-
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.