Greek Barley Salad

Categories: sides

Ingredients

• 1 1/2 cups barley, rinsed
• Salt
• 1/4 cup diced red onion
• 1/2 cup extra virgin olive oil
• 1 bell pepper, diced
• 1/4 cup red wine vinegar
• 2 tablespoons capers
• 1 garlic clove, minced
• 1 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

Directions

1. 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.

2. In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add 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.

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