Greek Barley Salad

Yields 4 servings


  • 1 cup pearled barley
  • 2 cups yellow and red cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup Kalamata olives, pitted
  • 3 Tbsp. fresh mint, chopped
  • 1 small red bell pepper, seeded & diced
  • 1/2 cup cucumber, diced
  • 1 shallot, minced
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. extra-virgin olive oil
  • Salt and pepper to taste


  1. In a medium saucepan, combined barley and 3 cups of water and a pinch of salt. Bring to a boil, reduce heat to low and simmer for 45 minutes or until barley is tender. Drain, set aside and let cool.
  2. In a small bowl, combine the red wine vinegar and olive oil together. Add salt and pepper to taste.
  3. Gently mix the tomatoes, feta, olives, mint, bell pepper, and cucumber together. Add ingredients to the cooked barley. Next, fold in the dressing. Cover and refrigerate for 2-3 hours prior to serving.

Nutrition per serving: 280 calories, 38 g carbohydrates, 10 mg cholesterol, 12 g fat, 5 g fiber, 6 g protein, 480 mg sodium, 4 g sugar.

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