Greek Grain Salad

"Recipe found on and it is very highly rated. Perfect main course for a vegetarian or side dish for a summer BBQ! The original recipe called for a crazy amount of grains, so it has been revised taking other recommendations."
photo by magpie diner photo by magpie diner
photo by magpie diner
Ready In:




  • Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
  • Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
  • When cool, combine with the remaining ingredients.
  • Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
  • Toss the salad with the dressing and serve.

Questions & Replies

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  1. ronny
    Great! You could also parboil equal amounts of kamut and farro and a smaller amount of wheat berries (in separate pots) instead of barley for a more robust texture. Your ratios are a great start! I used a bit less dill and added a teaspoon of honey to the dressing.
  2. magpie diner
    Flavour-wise I think this is great. And while I love the use of mixed grains in a salad, the cooking method didn't work out for me. The barley turned to mush and the grains were under done. I used pearl barley though, maybe that was my mistake, it may cook faster than the other type. I re-did the grains and decided to just use barley the second time round - and that worked out perfectly. This does make a lot - 1 cup of barley goes a long way :). I served with the feta on the side and really enjoyed the dill and onion. I'd definitely make again only I'd probably cook the grains in separate pots. Thanks for sharing JB, the salad was a hit at our BBQ!



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