You are here

Greek Barley Salad

Healthycooking's picture
Ingredients
  Canned vegetable broth 2 Cup (32 tbs)
  Quick cooking barley 1 Cup (16 tbs), uncooked
  Chopped red bell pepper 3⁄4 Cup (12 tbs)
  Chopped cucumber 3⁄4 Cup (12 tbs)
  Chopped tomato 3⁄4 Cup (12 tbs)
  Chopped red onion 1⁄4 Cup (4 tbs)
  Sliced ripe olives 3 Tablespoon
  Canned vegetable broth 3 Tablespoon
  Lemon juice 3 Tablespoon
  Olive oil 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Bottled minced garlic 1 Teaspoon
  Crumbled feta cheese 2 Ounce (2/3 Cup)
  Romaine lettuce leaves 4
Directions

1. Bring 2 cups vegetable broth to a boil in a medium saucepan. Stir in barley. Cover, reduce heat, and simmer 12 minutes or until barley is tender. Remove from heat, let stand 5 minutes. Drain, if necessary. Cool completely.
2. Combine barley, bell pepper, and next 4 ingredients in a large bowl. Combine 3 tablespoons broth and next 6 ingredients, stir well. Pour over barley mixture, toss well. Add cheese, toss well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Barley
Interest: 
Healthy

Rate It

Your rating: None
4.09706
Average: 4.1 (17 votes)