Vegetarian Greek Barley Salad recipe is healthy and delicious! Great for summer entertaining as a side or main dish.
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
1 1/2 cups barley, cooked to package directions
1/2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh dill, plus more for serving
pinch of sugar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
2 Persian cucumbers, thinly sliced
1 cup halved grape tomatoes
1/2 red onion, thinly sliced
1/2 cup pitted Kalamata olives, cut in half
4 ounces sheep or goat feta cheese, crumbled, plus more for serving
2 tbsp chopped fresh mint
4-6 sliced pepperoncini
1
Cook the barley to package directions, transfer to a large serving bowl and set aside.
2
For the dressing: In a bowl whisk together the lemon zest, lemon juice, dill and sugar. Whisk in the olive oil until smooth. Season with salt and pepper to taste.
3
Toss the barley with the salad dressing. Fold in the cucumber, tomato, onion, olives, cheese, mint and pepperoncini. Season with more salt and pepper to taste if desired.
4
Garnish with more crumbled feta cheese and dill. Serve cold or at room temperature.
4 ounces sheep or goat feta cheese, crumbled, plus more for serving
2 tbsp chopped fresh mint
4-6 sliced pepperoncini
Directions
1
Cook the barley to package directions, transfer to a large serving bowl and set aside.
2
For the dressing: In a bowl whisk together the lemon zest, lemon juice, dill and sugar. Whisk in the olive oil until smooth. Season with salt and pepper to taste.
3
Toss the barley with the salad dressing. Fold in the cucumber, tomato, onion, olives, cheese, mint and pepperoncini. Season with more salt and pepper to taste if desired.
4
Garnish with more crumbled feta cheese and dill. Serve cold or at room temperature.
AuthorMarla Meridith
