Greek Barley Salad
June
Photo by June
- Serves
- 6
- Prep Time
- 30 Minutes
- Cook Time
- 12 Minutes
Yummy, cool, nutritious side salad adapted from Greek Orzo Salad by Patrice on AllRecipes. Subbing barley for orzo is a smart nutritional sub.
Ingredients
- 1/2 cup quick pearled barley
- 12 cherry tomatoes, quartered
- 1/2 English cucumber, quartered, sliced
- 1 cup crumbled feta cheese
- 1/4 red onion, diced (or to taste, depending on size of onion)
- 2 ounce Kalamata olives, well-drained, roughly chopped
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon dried Mediterranean oregano
- 2 tablespoon Greek vinaigrette, or to taste
- 1 tablespoon red wine vinegar, or to taste
- Salt and pepper to taste
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Directions
- Step 1
Cook barley according to package directions. Drain, if needed. Set aside to cool.
- Step 2
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.