I still have some leftover turkey from Thanksgiving and love making turkey sandwiches, soup, pot pie, tetrazzini, casseroles, and more; but in between enjoy something different here and there. I love barley as a salad and came up with this one adding some other of my favorite ingredients like feta cheese, kalamata olives, toasted walnuts, and lemon.
It’s a very hearty and satisfying salad that can be served as a main dish, side dish (great with roast pork) or as a lunch. It can be served warm, room temperature, or cold.
Tomorrow I’ll go back to a turkey salad or soup. I made a ton of broth!
Barley Salad with Feta
Ingredients
- ¾ cup medium barley
- 3 Tablespoons freshly squeezed lemon juice
- ⅓ cup extra virgin olive oil
- 1 garlic clove, minced
- ½ teaspoon grated lemon zest
- 1 cup walnut halves, toasted at 350 degrees for about 10 minutes, then coarsely chopped
- 1 cup pitted halved kalamata olives
- 1 cup chopped flat-leaf parsley
- 4 ounces block feta cheese, cubed
- Salt and freshly ground pepper, to taste
Instructions
- In a large saucepan of boiling salted water, cook barley according to package directions. Drain and rinse; set aside.
- In a large bowl whisk together lemon juice, olive oil, and lemon zest. Stir in the walnuts, olives, parsley, and feta. Gently stir in barley and stir to coat ingredients. Taste for salt and pepper and stir in as needed.
No comments yet.