Yummy, cool, nutritious side salad adapted from Greek Orzo Salad by Patrice on AllRecipes. Subbing barley for orzo is a smart nutritional sub. —June
quick pearled barley
cherry tomatoes, quartered
English cucumber, quartered, sliced
crumbled feta cheese
red onion, diced (or to taste, depending on size of onion)
Kalamata olives, well-drained, roughly chopped
chopped flat-leaf parsley
dried Mediterranean oregano
Greek vinaigrette, or to taste
red wine vinegar, or to taste
Salt and pepper to taste
Cook barley according to package directions. Drain, if needed. Set aside to cool.
Mix cooled barley, tomatoes, cucumber, feta cheese, red onion, Kalamata olives, parsley, and oregano. Season to taste with salt and pepper. Add Greek vinaigrette and red wine vinegar to taste, if planning to serve/consume all or most at one meal. If planning to serve/consume over the next few days (re: brown bag), add minimal amounts of dressing and vinegar, then freshen at serving by adding a splash more of each.
See what other Food52ers are saying.