Easy Greek Barley Salad
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June 28, 2020
Persons
6
Serving Size
1 serving
Notes
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 1 cup pearl barley 3 cups water
- Salt
- 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
Instructions
- 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.
Nutrition Facts
Easy Greek Barley Salad
Serves: 6 servings
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 209 | |
| % Daily Value* | ||
| Total Fat 1g | 1.5% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 95mg | 4% | |
| Total Carbohydrate 49g | 16.3% | |
| Dietary Fiber 7g | 28% | |
| Sugars | ||
| Protein 4g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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