Chilled Mediterranean Barley Salad

"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."
 
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photo by Kiwi Kathy photo by Kiwi Kathy
photo by Kiwi Kathy
photo by Engrossed photo by Engrossed
photo by Engrossed photo by Engrossed
Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.
  • Mix the oil, vinegar and mustard thoroughly.
  • Add the remaining ingredients to the barley mixture (green onions through feta cheese), stir, and then add the oil and vinegar mixture, stirring again.
  • Add salt and pepper if needed for your taste.
  • Variations:

  • •Serve on a bed of torn romaine with some chicken for a main dish.
  • •Add toasted pine nuts.
  • •Use fresh tomatoes instead of sun-dried, if you have good tomatoes available.
  • •Use fresh oregano (1 Tbsp instead of 1 tsp) if you have fresh herbs available.
  • For vegetarian use only the vegetable broth.

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Reviews

  1. very nice - i eat it cold over greens with the feta cheese on top, and sliced boiled beets around the edge of the plate.
     
  2. 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.
     
  3. 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.
     
  4. Nice and easy. I used fresh tomatoes because they are available and gorgeous. Added some shelled edamame, a chopped cucumber and some celery. So yummy. Topped with feta as needed. Thank you
     
  5. I'm always on the look out for salads that can be whipped up and left in the fridge for quick mid-week meals or to take to work for lunch. This one is definitely a winner. Great flavours and will also keep well, if it lasts that long. I didn't fully read the recipe before cooking the barley and left out the sun-dried tomatoes from this step. I did however add them when mixing the barley with the other ingredients. I only had red capsicum (Peppers) in the fridge so used one whole red, rather than a half red and half yellow. The Balsamic Vinegar really goes well with all the ingredients. Will certainly be making it again.
     
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RECIPE SUBMITTED BY

I live in Los Angeles County. Married 25 years. 3 kids ages 24, 21 and 12. I'm a math professor and a computer tech. The picture above is me running in the Los Angeles Marathon (the first time I did it) on March 4, 2007. I'm smiling because the picture was taken at mile 3. I wasn't smiling by the end. LOL. I've since done the Long Beach Marathon in Oct. 2007 and I did L.A. again in March 2008. The third time was the trick. I finally had a good race and I qualified to run the Boston Marathon which I did in April 2009. Now I'm into triathlon, since summer 2009. Besides cooking/baking I've recently started knitting again (Jan. 2008) and can be found at Ravelry.com most days. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">
 
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