Barley Greek Salad Food

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GREEK WATERMELON-BARLEY SALAD



Greek Watermelon-Barley Salad image

Provided by Laurie Woolever

Categories     easy, salads and dressings

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 1/2 cups barley, rinsed
Salt
1/4 cup diced red onion
1/2 cup extra virgin olive oil
1 green bell pepper, cored and diced
1/4 cup red wine vinegar
2 tablespoons capers
1 garlic clove, minced
2 cups diced watermelon
1 cup cooked black-eyed peas or one 15-ounce can black-eyed peas, drained
1 cup halved grape tomatoes
1 cucumber, peeled, seeded and diced
1 cup crumbled feta cheese
1/2 cup chopped curly parsley
1/4 cup chopped dill

Steps:

  • In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool.
  • In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add watermelon, black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 670 milligrams, Sugar 8 grams

GREEK SALAD WITH BARLEY RECIPE



Greek Salad with Barley Recipe image

Fresh and bursting with flavor salad with Mediterranean flavors and barley. Great for meal prep!www.crunchycreamysweet.com

Provided by Anna

Categories     Salad

Time 15m

Number Of Ingredients 14

1 medium cucumber
1/2 medium red onion
3/4 cup olives
1.5 cups cooked barley
2 to matoes
3/4 cup crumbled feta cheese
parsley (for garnish)
5 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill
1/2 teaspoon dried oregano

Steps:

  • Peel cucumber and chop. Chop tomatoes.
  • Slice red onion into thin slices. Place all vegetables in a mixing bowl.
  • Add cooked and cooled barley. Stir well.
  • In a measuring cup, whisk together oil, vinegar, lemon juice and spices. Drizzle over vegetables.
  • Serve garnished with feta cheese and chopped parsley.

Nutrition Facts : Calories 355 kcal, Carbohydrate 22 g, Protein 6 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 1003 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHICKPEA, BARLEY, AND FETA SALAD



Chickpea, Barley, and Feta Salad image

Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.

Provided by Dawn Perry

Categories     Salad     Side     Feta     Barley     Green Bean     Chickpea     Dill     Seed     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 teaspoon olive oil
1/4 cup raw sunflower seeds
1 15.5-ounce can chickpeas, rinsed
4 ounces feta, crumbled
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
Toasted Spice Vinaigrette

Steps:

  • Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
  • Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
  • Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
  • Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

GREEK BARLEY SALAD



Greek Barley Salad image

this recipe uses fast cooking barley, but you can use regular barley too, just increase the cooking time to 45 minutes.

Provided by chia2160

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups vegetable broth
1 cup uncooked quick-cooking barley
3/4 cup chopped red pepper
3/4 cup chopped cucumber
3/4 cup cherry tomatoes, cut in halves
1/2 cup chopped red onion, to taste
1/4 cup pitted kalamata olive, sliced
3 tablespoons vegetable broth
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon oregano
1 clove minced garlic
salt, pepper
2/3 cup crumbled feta cheese
4 romaine lettuce leaves

Steps:

  • bring 2 c vegetable broth to a boil.
  • add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
  • remove from heat, drain if necessary, cool completely.
  • combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
  • combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
  • add feta cheese, toss.
  • serve over romaine lettuce leaves.

BARLEY SALAD



Barley Salad image

This Barley Salad is a colorful, fun twist on Greek salad!

Provided by Holly Nilsson

Categories     Appetizer     Salad     Side Dish

Time 2h

Number Of Ingredients 11

1 cup pearl barley
3 cups water
½ teaspoon salt
1 cup grape tomatoes (halved )
1 cup cucumber (diced)
1 bell pepper (diced, any color)
¼ cup red onion (diced)
⅓ cup kalamata olives (or black olives)
¼ cup feta cheese
1 cup Greek salad dressing (or Italian dressing)
fresh parsley for garnish

Steps:

  • Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
  • While barley is cooking, chop vegetables and place in a large bowl.
  • Add cooled barley and dressing. Toss well to combine.
  • Garnish with feta cheese and parsley. Chill 1 hour before serving.

Nutrition Facts : Calories 559 kcal, Carbohydrate 47 g, Protein 9 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1298 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

BARLEY GREEK SALAD



Barley Greek Salad image

A fresh, vibrant vegetarian salad with summer Mediterranean flavors - This Barley Greek Salad is quick to make, great on its own and simply amazing with any grilled fish or meat!

Provided by Andrea Soranidis - The Petite Cook

Categories     Salad

Time 30m

Number Of Ingredients 11

250 g pearl barley (rinsed)
1 cucumber (peeled)
150 g feta cheese
250 g mini tomatoes (or cherry tomatoes)
3 spring onions
a bunch of basil and thyme leaves
sea salt & pepper (to taste)
2 tablespoon fruity extra-virgin olive oil
juice and zest of 1 unwaxed organic lemon
1 teaspoon high-quality honey
sea salt and pepper (to taste)

Steps:

  • Boil the barley for about 15-20 mins in a pot of lightly salted water until tender, but still al dente.
  • Transfer into a colander and cool under fresh running water, then drain well.
  • While the barley cooks, prepare the remaining ingredients: chop the cucumber and feta into cubes, halve the tomatoes, slice the spring onions and mince the fresh herbs.
  • For the honey & lemon dressing: simply put all the ingredients into a jar, close the lid and shake until well combined.
  • Combine all the ingredients together in a large bowl and season with extra salt and pepper if needed.

Nutrition Facts : Calories 410 kcal, Carbohydrate 57 g, Protein 13 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 430 mg, Fiber 11 g, Sugar 6 g, ServingSize 1 serving

BARLEY GREEK SALAD {INSTANT POT BARLEY}



Barley Greek Salad {Instant Pot Barley} image

This barley Greek salad is packed with fresh, bright Mediterranean flavors and vegetables. The Instant Pot speeds up the cooking time for the barley, making this an easy weekday lunch. This salad is so flavorful you will forget that it is healthy, too!

Provided by Sunena Anand

Categories     Salad

Time 30m

Number Of Ingredients 12

1/2 cup Pearl barley
1 cup Chicken broth
1/2 English cucumber (deseeded and diced)
1 cup grape tomatoes (quartered)
1/4 Red onion (finely diced)
1/4 cup Kalamata olives (pitted and chopped)
1 cup Greek feta cheese (crumbled)
1/4 cup Olive oil
1/4 cup Red wine vinegar
1 tsp Garlic powder
1 tsp Mustard powder
Salt and pepper to taste

Steps:

  • Cook the barley: Cook the barley in the Instant Pot with chicken broth, and a little bit of salt, for 15 minutes on HI pressure. Quick release once the cooking time is up.
  • Make the dressing: While the barley is cooking, mix together the dressing ingredients in a measuring cup or a mason jar. Because this dressing uses powdered mustard instead of liquid mustard, it may not emulsify completely - that is fine.
  • Dress the barley: Once the pressure is released, transfer the barley to a large mixing bowl. While the barley is still hot, add the dressing to the barley and stir. Let the barley sit in the dressing for 5-10 minutes.
  • Finish the salad: Add the vegetables and feta to the barley, and combine. Serve room temperature or chilled.

Nutrition Facts : Calories 344 kcal, Sugar 4 g, Sodium 772 mg, Fat 23 g, SaturatedFat 8 g, Carbohydrate 26 g, Fiber 5 g, Protein 9 g, Cholesterol 33 mg, UnsaturatedFat 15 g, ServingSize 1 serving

MEDITERRANEAN BARLEY SALAD



Mediterranean Barley Salad image

A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch. Can be improved with a combination of whole grains, but the barley works on its own.

Provided by Jessica Juren

Categories     Salad     Grains

Time 1h45m

Yield 6

Number Of Ingredients 9

1 cup barley
2 ½ cups water
7 sun-dried tomatoes
2 cloves garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ cup finely chopped cilantro
1 (4 ounce) can chopped black olives
2 tablespoons olive oil

Steps:

  • Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
  • Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 25.9 g, Fat 11.8 g, Fiber 6.3 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 221.1 mg, Sugar 1.5 g

GREEK GRAIN SALAD



Greek Grain Salad image

This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 pound barley
Salt
1/2 pound rye berries
1/2 pound wheat berries
1 cup pitted, halved kalamata olives
1 cup crumbled feta cheese
1 cup 1/4-inch diced cucumber
1 cup 1/4-inch diced tomato
1/2 cup 1/4-inch diced red onion
1/2 cup chopped parsley leaves
1/2 cup chopped dill
1/4 cup cider vinegar
1/4 cup minced dill
4 cloves garlic, minced
3/4 cup olive oil
Salt and pepper

Steps:

  • Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
  • Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
  • When cool, combine with the remaining ingredients.
  • Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
  • Toss the salad with the dressing and serve.

BARLEY GREEK SALAD



Barley Greek Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup pearled barley
Kosher salt
2 cups yellow and red cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup pitted kalamata olives
3 tablespoons chopped fresh mint
1 small red bell pepper, seeded, ribs removed and diced
1 shallot, minced
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
  • Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
  • Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

BARLEY GREEK SALAD



Barley Greek Salad image

A fibrous, colorful bowl full of antioxidants salad is perfect for tiffin lunch. Its tangy, delicious and rich in vitamin C.

Provided by Ask Nestle

Categories     Wholesome Lunch/Dinner Recipes

Time 10m

Yield 1

Number Of Ingredients 12

50 Ml(50.0 ml) Water
1 Tbsp(13.0 gm) Barley
1/4 Tsp(1.0 gm) Salt
1/4 Powder Tsp(0.75 gm) Black Pepper
1/2 Tsp(2.0 ml) Lemon Juice
1 Chopped Tbsp(2.0 gm) Pudina
1 Chopped Tbsp(3.0 gm) Coriander Leaves
1 Tbsp(20.0 gm) Mayonnaise
1 Chopped Tbsp(13.0 gm) Tomato
1 Chopped Tbsp(8.0 gm) Yellow Zucchini
1.5 Chopped Tbsp(12.0 gm) Onion
2 Chopped Tbsp(20.0 gm) Capsicum

Steps:

  • In a mixing bowl, add 1.5 tbsp chopped onion, 2 tbsp chopped capsicum, 1 tbsp chopped tomato, 1 tbsp chopped zucchini, cooked barley 1/2 tsp lemon juice, 1/4th tsp black pepper powder, 1/4th tsp salt, 1 tbsp mayonnaise, 1 tbsp chopped pudina and 1 tbsp chopped coriander leaves.
  • Mix well.
  • Serve a fresh satiating salad as a side or a snack.

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