Greek Barley Salad Recipe

This bright barley salad recipe dances to a Mediterranean tune.


| December 2009/January 2010



Greek Barley Salad

Fresh veggies and feta cheese: a match made in food heaven!


EMILY HELLER

Its cholesterol lowering benefits make Barley seems like the perfect antidote to many of the things that ail us. To bring this nutritious grain into your kitchen, try our Greek Barley Salad recipe. For barley nutritional information and more great barley recipes, see Sweet and Savory Barley Recipes.

Greek Barley Salad

Ingredients:

1 3/4 cups vegetable or chicken stock
Pinch salt
1 cup barley (pearled or hulled)
1 clove garlic, chopped
2 cups (3 ounces) salad spinach
1 tbsp fresh (or 1 tsp dried) oregano
1 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp salt
2 tbsp extra virgin olive oil
1 medium cucumber, chopped
1 large tomato, diced
1/2 large green pepper, chopped
4 ounces feta cheese, crumbled
 
Instructions:

Three hours before serving, bring the stock and salt to a boil. Add the barley and return to a boil, cover, and reduce the heat to a simmer. Cook for 30 minutes, or until the stock is absorbed. Transfer to the refrigerator.

In a food processor, chop the garlic, spinach, and oregano. Add the lemon juice, zest and salt, and process again. Add the olive oil with the machine running, then stir mixture into the barley.

Mix in the vegetables and half the feta. Serve topped with more feta. Serves 6.





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