Thursday, August 2

Greek Barley Salad



I make a lot of Greek salads in the summer (like this) because it's a great way to showcase fresh farmer's market veggies, and since there's no lettuce to wilt it keeps in the fridge for days. This adaptation adds in some hearty pearled barley for some extra texture and whole grain goodness. It's the perfect side dish since it does double duty as a vegetable and a starch although it's certainly filling enough for lunch. I served it with grilled lamb for a summery Mediterranean-inspired meal.

Greek Barley Salad:

  • Add 2 c. water, a pinch salt, and 1 c. pearled barley* to a small pot.
  • Bring to a boil, cover, and cook for 30 minutes, or until al dente.** Let cool.
  • Meanwhile, halve 2 c. grape tomatoes and dice 1 red onion and 2-3 Persian cucumbers.
  • Stir vegetables and 3 oz. crumbled feta cheese into the barley.
  • Add in the zest of 1/2 lemon, 1 tbsp. lemon juice, and 2 tbsp. olive oil.
  • Season with salt and pepper.***

Serves four - six (side dish)
*Can substitute quinoa or farro as well.
**The barley should absorb all water, but if not, drain in a fine mesh strainer.
***Will keep in an airtight container in the fridge for 3 days.