Hearty Greek Barley Salad

hearty greek barley salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup pearl barley
  • 1 cup crumbled feta
  • 1/4 cup EVOO
  • 3 tablespoons red wine vinegar
  • 2 heads romaine, chopped
  • 2 small cucumbers, such as Persian, chopped
  • 1 cup halved grape or cherry tomatoes
  • 2/3 cup chopped fresh dill
  • 1/2 cup Kalamata olives, pitted
  • 1/2 small red onion, very thinly sliced


In a medium saucepan with a lid, cook the barley in salted water according to package directions; rinse in cold water to cool. Transfer to a large bowl and season with salt and pepper.

Meanwhile, in a blender, puree 1/2 cup feta with the oil and vinegar; season the dressing.

Toss the barley with the dressing and the remaining ingredients; season the salad.

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