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Recipe: Greek Barley Salad

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Ingredients

 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

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.

Recipe: Greek Barley Salad

~ Marla Meridith

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