Golden Barley Fruit Salad
Curried Barley Supper Salad
Paradise Barley Fruit Salad
Barley Bean Wraps
Greek Barley Salad
Barley Antipasto Salad
Teriyaki Barley Salad

Barley Antipasto Salad
Stacked Ham ‘n Barley Supper Salad
Tuna Barley Garden Salad
Barley, Berries and Chicken Salad
Turkey Barley Mandarin Salad
Confetti Barley Salad

Easy Greek Barley Salad                           Print Friendly Version

1 cup pearl barley
3 cups water
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley
2 medium tomatoes, chopped
1 small green or red bell pepper, chopped
1/2 cup crumbled feta cheese

In medium saucepan with lid bring water and 1 teaspoon salt to a boil.  Add barley and return to boil.  Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.  Combine olive oil, lemon juice, vinegar, oregano and 1/4 teaspoon salt; pour over hot cooked barley.  Cool to room temperature.  Gently stir in onions, parsley, tomatoes, bell pepper and feta cheese.  Serve salad chilled or at room temperature.  Makes 6 servings.

Per serving: calories 209, protein 4g, fat 1g, carbohydrates 49g, cholesterol 0, fiber 7g, sodium 95mg.