Barley Greek Salad

By msweeney

Ingredients

• 1 cup pearled barley
• Kosher salt
• 2 cups yellow and red cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup pitted kalamata olives
• 3 tablespoons chopped fresh mint
• 1 small red bell pepper, seeded, ribs removed and diced
• 1 shallot, minced
• 3 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper

Details

Servings 4
Preparation time 210mins
Cooking time 255mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.

Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.

Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

Cook's Note: It's best to make the barley salad at least 3 hours ahead of time so the flavors have time to mingle.

Make gluten free substitute quinoa for barley.
Substitute oregano for Mint