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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.

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Toadlily April 19, 2011

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.

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Cilantro in Canada July 19, 2007

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.

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Engrossed July 03, 2007

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

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Nado2003 June 17, 2014

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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Kiwi Kathy October 20, 2012

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!

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LorrieK June 19, 2008

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!

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duonyte June 16, 2007
Mediterranean Barley Salad