Mediterranean Barley Salad

READY IN: 50mins
Recipe by MathMom.calif

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.

Top Review by Toadlily

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

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.

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