Barley Greek Salad (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 cup pearled barley |
kosher salt |
2 cups yellow and red cherry tomatoes, halved |
1/2 cup crumbled feta cheese |
1/2 cup pitted kalamata olives |
3 tablespoons chopped fresh mint |
1 small red bell pepper, seeded, ribs removed and diced |
1 shallot, minced |
3 tablespoons red wine vinegar |
2 tablespoons extra-virgin olive oil |
freshly ground black pepper |
Directions:
1. Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
2. Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
3. Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
4. Cook's Note: It's best to make the barley salad at least 3 hours ahead of time so the flavors have time to mingle.
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