Mediterranean Barley Salad

Recipe by MathMom.calif
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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