Barley Greek Salad

Course Lunch, Main Dish
Servings 6


  • 3 Cups water
  • 1 Teaspoon salt
  • 1/3 Cup olive oil
  • 2 Tablespoon fresh lemon juice
  • 2 Tablespoon red wine vinegar
  • 1/2 Teaspoon dried leaf oregano, crushed
  • 1/4 Cup finely chopped fresh parsley
  • 2 medium tomatoes, finely chopped
  • 1 small green or red bell pepper, finely chopped
  • 1/2 Cup crumbled feta cheese
  • lettuce leaves, washed and chilled
  • tomato wedges or lemon slices Directions


  • Place barley, water and 1 teaspoon salt in medium saucepan. Bring to a 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 ΒΌ teaspoon salt; pour over hot cooked barley. Cool to room temperature.
  • Gently stir in onions, parsley, tomatoes, bell pepper and cheese. Serve salad chilled or at room temperature on lettuce-lined plates.
  • Garnish each serving with tomato wedges or lemon slices, if desired.