Everyone loves a good greek salad and this recipe is no exception. The pearled barley serves as a great protein source and also makes this salad extra filling. Do not be intimidated about cooking with barley if it is your first time, it is a hearty grain that you cannot really mess up, just make sure you do not undercook it! This salad comes together in a breeze and I can almost guarantee that you have most of the ingredients already on hand in your kitchen and pantry.
If you are looking for a new side dish to take to a summer BBQ or potluck or want to stand out from all of the mayo-based salads that clutter the potluck table; look no further than this delicious and refreshing Greek salad, made with pearl barley. CLICK HERE for a free printable recipe card and keep scrolling to view the full recipe.
Greek Barley Salad
Serves: 10-12
Ingredients:
1 c. Pearl Barley
1 Can Garbonzo Beans
1 c. Diced Cherry Tomatoes
1/2 c. Diced Red Onion
12 Kalamata Olives
1 c. Chopped Cucumber
1/4 c. Chopped Fresh Basil and Parsley
4 oz. Crumbled Feta
1/4 c. Red Wine Vinegar
1/2 c. Olive Oil
1/2-1 tsp. Red Pepper Flakes
1 tsp. Basil
1 tsp. Oregano
1 tsp. Dill
1 tsp. Garlic
2 tsp. Salt
1/2 tsp. Pepper
1 tbsp. Dijon
Directions:
Cook pearl barley according to package directions, set aside and let cool. Drainand rinse garbonzo beans. Dice and add: tomatoes, red onion, olives, cucumbers, basil and parsley. Softly fold in barley and feta. For dressing whisk together: vinegar, olive oil, seasonings and dijon. Whisk until emulsified. Pour over salad and mix thoroughly. Serve immediately or cover and refrigerate for 2 hours.