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