Greek Barley Salad Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Vegetable broth | 2 Cup (16 tbs), canned | |
| 1 cup uncooked quick-cooking barley | ||
| Red bell pepper | 3/4 Cup (16 tbs), chopped | |
| Cucumber | 3/4 Cup (16 tbs), chopped | |
| Tomato | 3/4 Cup (16 tbs), chopped | |
| Red onion | 1/4 Cup (16 tbs), chopped | |
| Ripe olives | 3 Tablespoon, sliced | |
| Vegetable broth | 3 Tablespoon, canned | |
| Lemon juice | 3 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 1/2 teaspoon dried regano | ||
| Black pepper | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 teaspoon bottled minced garlic | ||
| Feta cheese | 2/3 Cup (16 tbs), crumbled | |
| 4 romaine lettuce leaves | ||
Directions
1. Bring 2 cups vegetable broth to a boil in a medium saucepan. Stir in barley. Cover, reduce heat, and simmer 12 minutes or until barley is tender. Remove from heat, let stand 5 minutes. Drain, if necessary. Cool completely.
2. Combine barley, bell pepper, and next 4 ingredients in a large bowl. Combine 3 tablespoons broth and next 6 ingredients, stir well. Pour over barley mixture, toss well. Add cheese, toss well.
2. Combine barley, bell pepper, and next 4 ingredients in a large bowl. Combine 3 tablespoons broth and next 6 ingredients, stir well. Pour over barley mixture, toss well. Add cheese, toss well.
Chef
