Barley Greek Salad

Recipe

• Found By: Bryn.
• Inspired By: The Academy Cook who is angry about his life and rolling around in barley. - 1.44 - Parents' Day
• Yield: 4 to 6 servings.

Ingredients

• 1 cup pearled barley
• Kosher salt
• 2 cups yellow and red cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup pitted kalamata olives
• 3 tablespoons chopped fresh mint
• 1 small red bell pepper, seeded, ribs removed and diced
• 1 shallot, minced
• 3 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper

Instructions

• Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
• Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
• Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
• Cook's Note: It's best to make the barley salad at least 3 hours ahead of time so the flavors have time to mingle.

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• Barley Greek Salad