Mediterranean Barley Salad

If you’re sick of quinoa or want a change-up from pasta salad, this barley salad is perfect and full of delicious flavours & textures. This salad didn’t last more than 2 days in our house!

Salad, Barley, Greek

Lunch, Snack

Yield: 6

Author: Kirsten Deneka

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Mediterranean Barley Salad

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

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Ingredients

Components:

• 450g of pearl barley (cooked)
• 4 Persian cucumbers (finely diced)
• 1 red pepper (finely diced)
• 1 avocado (optional)
• 4 pepperoncinis (optional, it makes it a little spicy so watch out!)
• 1/2 red onion (finely diced)
• 1 can drained chickpeas
• 400 g crumbled feta
• 1/4 cup each: fresh parsley, fresh dill
• 1/4 cup kalamata olives (chopped)

Vinaigrette:

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 3 tbsp greek yogurt
• 2 tbsp mayonnaise
• 1 garlic clove grated
• 1 tbsp lemon juice
• 2 tbsp chopped fresh dill
• 1-2 tbsp honey
• 1 tsp salt
• Pepper to taste

Instructions

1. Cook the barley according to the packages directions. After it's cooked, coat in a little olive oil to stop them from sticking together. Allow barley to cool to room temperature.
2. Add all components to a large bowl.
3. Add vinaigrette to a mason jar and shake until combined. Pour over salad, stir to combine and enjoy :)

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