“A familiar story, I bought some bulk barley from Pedrick’s Produce and needed to find a way to use it all. I love a good Greek salad, and this could be made without the barley and be fantastic as well. But I like the extra bulk the barley gives it to make it feel like more of a lunch salad as opposed to a side dish. Serve it with a side of Hummus or Tzatziki and some naan, pita or homemade flatbread. Of course, to make a more authentic Greek salad, use the kalamata olives. I tend to use regular black olives because I haven’t yet developed a taste for the stronger kalamata olives.” – April Ferre
Barley Greek Salad
- 1 Cup Pearl Barley
- 2 Cups Cherry Tomatoes Halved
- 1 Large Cucumber Diced Large
- 1 Yellow Bell Pepper Diced Large
- 1/2 Cup Kalamata Olives Pitted
- – Or 1 15-Ounce Can Black Olives
- 8 Ounces Feta Cheese Crumbled
- 1/2 Cup Pine Nuts Toasted
- 1 Large Shallot Minced
- 3 Tablespoons Fresh Mint Chopped
- 1/3 Cup plus 1 Tablespoon Red Wine Vinegar
- 1/4 Cup Extra Virgin Olive Oil
- Salt & Pepper To Taste
- Add barley to boiling water, reduce heat to low, and simmer until the barley is tender, about 45 minutes, adding more water as necessary. Drain in a colander and let cool.
- Combine tomatoes, cucumber, bell pepper, olives, feta, pine nuts, shallot, and mint in a large bowl. Add cooled barley and stir to combine.
- Whisk together red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper as desired. Drizzle over the salad and toss to coat. Cover and place in refrigerator until ready to serve.