Sweet chewy barley replaces bulgur in this main course feta olive barley tabbouleh salad.
Makes: 6 servings
Ingredients:
1½ cups pot barley, rinsed
4½ cups water or vegetable stock
⅛ tsp salt
⅓ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 cup tightly packed finely chopped flat leaf parsley leaves
2 cups peeled, diced English cucumbers
2 cups cherry tomatoes, sliced in half
¼ cup fresh dill, finely chopped
¾ cup crumbled feta cheese
½ cup pitted olives
Method:
- Bring water or stock and salt to a rolling boil in a 3 quart pot. Add the barley and reduce the heat, cover and simmer until the barley is tender, about 40 minutes. Drain off any unabsorbed liquid. Transfer cooked barley to a large bowl.
- Combine olive oil and lemon juice in small bowl. Whisk together. Pour over cooked barley. Allow to stand for 5 minutes. Stir.
- Add parsley, cucumber, tomato and dill. Mix well.
- Transfer to platter. Sprinkle crumbled feta and chopped olives over salad.
- Allow to marinate for 10 minutes or longer.
