Barley Greek Salad recipe
Food writer and home economist Barb Holland will be at the Spring Cottage Life Show this Saturday. This twist on Greek salad is one of the Foodland Ontario recipes she’ll be demonstrating. I’m a big fan of barley, so I’m looking forward to this one.
Barley Greek Salad
Barley provides a good base for this easy to make ahead salad. Red cabbage—a break from tradition in a Greek salad—adds colour and crunch.
Hands-On Time: 15 minutes | Start to Finish: 40 min
4 cups water (1 L)
1/2 cup pot barley, rinsed well (125 mL)
1 1/2 cups diced Ontario Greenhouse Tomatoes (about 2) (375 mL)
1 cup diced Ontario Greenhouse Sweet Red Pepper (250 mL)
1 cup chopped Ontario Red Cabbage (250 mL)
1 cup chopped Ontario Greenhouse Cucumber (about half) (250 mL)
1/4 cup chopped green onions (50 mL)
1/4 cup olive oil (50 mL)
2 tbsp freshly squeezed lemon juice (25 mL)
1 clove garlic, finely chopped
1 tsp dried oregano leaves (5 mL)
1/2 tsp salt (2 mL)
Freshly ground pepper (to taste)
1/4 cup crumbled Ontario Feta Cheese (50 mL)
4 Ontario Greenhouse Lettuce Leaves (optional) (see Tip, below)
1. In medium saucepan, bring water and barley to boil over high heat. Cover and reduce heat to low; simmer for 20 to 25 minutes or until desired tenderness. Drain well and rinse under cold water; drain again.
2. Meanwhile, in 8 cup (2 L) salad bowl, combine tomatoes, red pepper, cabbage, cucumber and green onions; add cooled barley.
3. Sprinkle with olive oil, lemon juice, garlic, oregano, salt and pepper; toss to combine. Sprinkle each serving with feta cheese. Serve immediately.
Tip: If you like, line each of 4 plates with a lettuce leaf; top with salad.
Yield: 4 servings
Recipe copyright Foodland Ontario