Recipe: Greek Barley Salad


 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



Cook the barley to package directions, transfer to a large serving bowl and set aside.


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.


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.


Garnish with more crumbled feta cheese and dill. Serve cold or at room temperature.

Recipe: Greek Barley Salad

~ Marla Meridith

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