Greek Barley Salad Recipe

Cooking Directions

• STEP 1.Cook the barley according to package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked barley, cucumbers, tomatoes, bell peppers, feta cheese, and Kalamata olives.
• STEP 3.In a small bowl, whisk together olive oil, lemon juice, oregano, parsley, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss gently to combine.
• STEP 5.Serve immediately or refrigerate for a few hours to allow the flavors to meld together.
• STEP 6.Garnish with additional feta cheese and fresh herbs before serving, if desired.

Cooking Tips

• To save time, you can cook the barley in advance and refrigerate it until ready to use.
• Feel free to customize the salad by adding other vegetables like red onions or artichoke hearts.
• For a heartier version, you can add grilled chicken or shrimp to the salad.
• Make sure to taste and adjust the seasoning before serving, as the flavors may mellow after refrigeration.

Storage and Serving

• Leftover Greek Barley Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• This salad is delicious on its own as a light lunch or served as a side dish with grilled meats or seafood.