Here are a few things to know about this salad. 1) it's hearty enough to be a light main course; 2) if you love parsley, you should add at least the 1/2 cup recommended below. If you don't love it, add a little less; 3) I used green olives because I could find purple ones (can you believe it?). Use purple or black depending on your preference and what's available; 4) definitely wait until the barley is room temperature before adding the other ingredients. I got a little impatient and my cheese melted as I was taking the pictures. Oops! 5) Caroline is currently taking a short break from us (leave a comment and tell her you miss her!), so you'll be stuck with me and mostly vegetarian recipes for various reasons relating to the weather and my lack of a proper kitchen. I hope you enjoy!
Mediterranean Barley Salad
Recipe and Pictures by Kelly
3/4 cup uncooked barley
4 cups water
2 medium tomatoes, finely chopped
1 can green olives, roughly chopped
1/2 cup fresh parsley, coarsely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Juice of 1/2 of one lemon
1/2 cup crumbled feta cheese
- In a large pot, add barley and water in a large pot. Bring to a boil, cover, then reduce heat to medium low and simmer 45 minutes, or until barley is tender. Fluff with a fork and let cool to room temperature.
- Combine barley, tomatoes, olives, parsley, salt, pepper, and lemon juice. Add more salt or pepper, to taste. Add feta cheese and stir to combine. Serve cold or at room temperature.