Mediterranean Barley Salad

Total Time
50mins
Prep 15 mins
Cook 35 mins

Posted in the MyFoodDiary.com forums, from a newspaper article some time back. Excellent salad, and very healthy. Tasty. Healthy. You can't go wrong. Even my kids like this one.

Ingredients Nutrition

Directions

  1. Cook the barley in the broth along with the chopped sun-dried tomatoes for about 30-40 minutes, until the liquid is absorbed and the barley is tender. Allow to cool to room temperature.
  2. Mix the oil, vinegar and mustard thoroughly.
  3. Add the remaining ingredients to the barley mixture (green onions through feta cheese), stir, and then add the oil and vinegar mixture, stirring again.
  4. Add salt and pepper if needed for your taste.
  5. Variations:
  6. •Serve on a bed of torn romaine with some chicken for a main dish.
  7. •Add toasted pine nuts.
  8. •Use fresh tomatoes instead of sun-dried, if you have good tomatoes available.
  9. •Use fresh oregano (1 Tbsp instead of 1 tsp) if you have fresh herbs available.
  10. For vegetarian use only the vegetable broth.
Most Helpful

5 5

very nice - i eat it cold over greens with the feta cheese on top, and sliced boiled beets around the edge of the plate.

4 5

I really liked this salad. It was good hot but better cold I think. I left out the oregano for personal preference. i also added a can of pinto beans to make it more of a meal. Thanks for the recipe.

4 5

I LOVED this! I don't have much experience with barley so I followed the package instructions: I used one 14oz can of vegetable broth plus enough water to make 3 cups then boiled it over low heat for 1 hour. I mixed the oregano, salt and pepper with step 2. I used whole red and yellow bell peppers and a whole bunch of green onions. I also doubled the feta. The sundried tomatoes give this a very nice flavor. I enjoyed the meaty texture of the barley with the crunch of the bell peppers. This is a HEALTHY WINNER of a recipe! Made for Zaar Tag.