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Friday, August 30, 2013

Summer Barley Salad

This salad has become my new food obsession. It is just plain wonderful! You can eat it as a side dish, main dish or serve it as an appetizer with some tortilla chips. The recipe makes a TON, but don't worry - it won't go to waste! **Warning** The barley takes about an hour to cook so allow enough time to make it!

1 1/2 cups  uncooked pearl barley
1 cup  fresh corn kernels (about 2 ears)
1 cup  diced seeded plum tomato (about 2 small)
1/2 cup  chopped green onions
1/4 cup  chopped fresh flat-leaf parsley
20  kalamata olives, pitted and coarsely chopped (I used an entire container)
5 tablespoons  fresh lemon juice
5 tablespoons  olive oil
1/4 teaspoon  salt
1/4 teaspoon  freshly ground black pepper
1  garlic clove, minced
3/4 cup  (3 ounces) crumbled feta cheese (also used a whole container here)

Cook barley according to package directions, omitting salt.
Drain and rinse with cold water; drain. Cool completely.
Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl.
Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat.
Sprinkle with cheese.

recipe adapted from Cooking Light

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