Who doesn’t love the crunchy texture and fresh flavour of a Greek salad? Save leftover cooked barley from a previous meal, or cook extra barley to add to the usual Greek salad components to make this not-so-typical Greek salad. Barley adds a nutty flavour as well as fibre and essential vitamins.
2 cups (500 mL) cooked pearl or pot barley
1 cup (250 mL) chopped cucumber
1 cup (250 mL) halved cherry or grape tomatoes
1 cup (250 mL) diced sweet pepper (any colour)
1/2 cup (125 mL) chopped red onion
1/2 cup (125 mL) sliced Kalamata olives
1/4 cup (60 mL) crumbled feta cheese
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) dried oregano
1 clove garlic, minced
In a large bowl, combine barley, cucumber, tomatoes, sweet pepper, onion, olives and feta cheese.
In a small bowl, whisk together oil, lemon juice, oregano and garlic. Pour over barley mixture and toss gently to coat all ingredients with dressing.
Makes 4 servings (1 1/3 cups/325 mL each).
Nutrition Information (per serving):
Protein: 5 g
Carbohydrate: 33 g
Fibre: 6 g
Sugars: 5 g
Fat: 15 g
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 4 mg
Sodium: 203 mg
Potassium: 461 mg