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very nice - i eat it cold over greens with the feta cheese on top, and sliced boiled beets around the edge of the plate.
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.
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.
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
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.
What a great and different salad! I used farro instead of barley because I had it on hand - it was firm and chewy and I'd use it again. I will add a little more bell pepper next time because I loved the crunch. I used fresh oregano and veggie broth, and served at room temperature. Can't wait to make it again!
This was very tasty, I've tried it warm and room temperature at this point. I cooked the barley and tomato in my rice cooker, which is wonderful, as you do not have to watch the pot. Used fresh Greek oregano and I compomised on the bell pepper and used an orange one!