Barley Greek Salad
A fresh, vibrant vegetarian salad with summer Mediterranean flavors - This Barley Greek Salad is quick to make, great on its own and simply amazing with any grilled fish or meat!
Serving: 4
Calories: 410kcal
Ingredients
- 250 g pearl barley, rinsed
- 1 cucumber, peeled
- 150 g feta cheese
- 250 g mini tomatoes, or cherry tomatoes
- 3 spring onions
- a bunch of basil and thyme leaves
- sea salt & pepper, to taste
For the Lemon & Honey dressing:
- 2 tablespoon fruity extra-virgin olive oil
- juice and zest of 1 unwaxed organic lemon
- 1 teaspoon high-quality honey
- sea salt and pepper, to taste
Instructions
- Boil the barley for about 15-20 mins in a pot of lightly salted water until tender, but still al dente.
- Transfer into a colander and cool under fresh running water, then drain well.
- While the barley cooks, prepare the remaining ingredients: chop the cucumber and feta into cubes, halve the tomatoes, slice the spring onions and mince the fresh herbs.
- For the honey & lemon dressing: simply put all the ingredients into a jar, close the lid and shake until well combined.
- Combine all the ingredients together in a large bowl and season with extra salt and pepper if needed.
Notes
Storage Tips
This refreshing vegetarian salad keeps super well in the fridge, I usually make a big batch that lasts about 3-4 days. Store in an airtight container to retain its freshness. Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
Nutrition
Calories: 410kcal | Carbohydrates: 57g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 430mg | Potassium: 473mg | Fiber: 11g | Sugar: 6g | Vitamin A: 836IU | Vitamin C: 14mg | Calcium: 226mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.