Mediterranean Barley Salad
Prep Time
Serves
Cooking Mode
1 cup pearl barley
2 medium zucchini, cut in half lengthwise
1 cup halved cherry tomatoes
⅓ cup coarsely chopped pitted mammoth green olives or kalamata olives
¼ cup chopped fresh parsley
¼ cup finely crumbled feta
Lemon Dressing:
⅓ cup olive oil
1 tsp lemon zest
¼ cup lemon juice
¾ tsp salt
¼ tsp pepper
1 cup pearl barley
2 medium zucchini, cut in half lengthwise
1 cup halved cherry tomatoes
⅓ cup coarsely chopped pitted mammoth green olives or kalamata olives
¼ cup chopped fresh parsley
¼ cup finely crumbled feta
Lemon Dressing:
⅓ cup olive oil
1 tsp lemon zest
¼ cup lemon juice
¾ tsp salt
¼ tsp pepper
Directions
1Bring 3 cups (750 mL) salted water to a boil. Add barley to pot, reduce to a simmer. Cover and cook 30 min., or until barley is tender. Drain off excess liquid.
2Meanwhile grill zucchini 2 to 3 min. on barbecue, preheated to medium-high heat, until tender and grill-marked. Remove from grill, chop into bite-size pieces.
3Transfer zucchini to large bowl along with tomatoes, olives and parsley.
4In separate small bowl, whisk together Lemon Dressing ingredients.
5Fold dressing and feta cheese into barley mixture.
Disclaimer
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Personal Note
Personal Note
