Barley Salad with Olives, Feta Cheese & Sweet Drop Peppers
Pearl barley makes this salad a high-fiber, nutrient packed delight. Kalamata olives, Italian parley and feta cheese add a Mediterranean flair.
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Servings: 4
Calories: 317kcal
Ingredients
- 1 cup pearl barley
- 3 cups vegetable or chicken stock*
- ½ cup sweet drop mini peppers
- ½ cup crumbled feta cheese sheep's milk in brine recommended
- ½ cup red onion diced
- ¾ cup kalamata olives pitted and sliced in half
- 2 tablespoon Italian flat leaf parsley finely chopped
- 2 tablespoon extra virgin olive oil
- 1 tablespoon vinegar or vinegar based brine from the sweet drop peppers
- salt & pepper to taste
Instructions
- Sort and rinse the pearl barley with cold water.
- Bring the stock to a boil, add the barley, lower the heat to medium-low and simmer covered for about 35-45 minutes until the liquid has been mostly absorbed and the grains are tender and chewy.
- Spread the cooked barley over a baking sheet to help it cool off faster. When cooled fluff with a fork and transfer to a mixing bowl.
- Mix a vinaigrette with the olive oil, vinegar and salt and pepper. Add the rest of the salad ingredients to the barley, pour the vinaigrette, mix everything well together and season with salt and pepper if needed. Serve.
Notes
*Because pearl barley absorbs almost all of the cooking liquid during boiling it is a good idea to use to opportunity to infuse it with flavor by using vegetable or chicken stock. If you don't have any on hand use water with 1 teaspoon of salt.
Feel free to adjust the quantities of and substitute the salad ingredients beyond the cooked barley to suite your individual taste.
Any leftovers of the salad will keep well refrigerated for a couple of days.
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 30g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 23mg | Sodium: 556mg | Fiber: 6g | Sugar: 7g
