Greek Barley Salad

Featured in the Honolulu Star-Advertiser on May 3, 2017.
Recipe compliments of Chef Emily Beagle, A Red Barn Farmstand.



Greek Barley Salad

  • 1 1/2 cups barley, rinsed
  • Salt to taste
  • 1/4 cup diced red onion
  • 1/2 cup extra virgin olive oil
  • 1 green bell pepper, cored and diced
  • 1/4 cup red wine vinegar
  • 1/4 cup capers
  • 1 clove garlic, minced
  • 1 cup cooked black-eyed peas OR one (15-ounce) can black-eyed peas, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 cucumber, peeled, seeded and diced
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped curly parsley
  • 1/4 cup chopped dill


  1. In a large pot, combine barley and about 2 quarts water.
  2. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes.
  3. Season generously with salt and let sit for 5 minutes.
  4. Drain and cool.
  5. In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic.
  6. Combine with barley in a large bowl and toss.
  7. Add black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again.
  8. Salad can be served at room temperature or made ahead and served chilled.

Makes 10 servings.

Tip: Barley is a versatile grain with a nutty flavor and chewy consistency and is popular in dishes like salads and soups. It’s healthy, too, as a great source of fiber, which helps lower cholesterol and is good for your intestinal health.

Approximate Nutrient Analysis per serving (not including salt to taste):
280 calories, 15 g fat, 4 g saturated fat, 15 mg cholesterol, 300 mg sodium, 31 g carbohydrate, 7 g fiber, 3 g sugar, 7 g protein


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