Greek Salad With Barley Food

BARLEY SALAD

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.

GREEK CHICKEN AND BARLEY SALAD

Steps:

• To prepare salad, sprinkle chicken with 1/8 teaspoon salt.
• Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.
• Add chicken; cook 2 minutes on each side or until browned.
• Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done.
• Cool; shred chicken.
• Discard broth.
• Bring 3 cups broth to a boil in a large saucepan; add barley.
• Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed.
• Fluff with a fork.
• Cool.
• Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
• To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
• Add to barley mixture; toss well.
• Cover and chill.

GREEK WATERMELON-BARLEY SALAD

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.

GREEK BARLEY SALAD

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.