Greek Barley Salad

Firm barley grains that pop on the palate, contrasting with crunchy cucumber. Lemon acidity cuts through the olive oil for a bright and textured starter.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 486
• Protein: 12 g
• Carbs: 45 g
• Fat: 27 g

Ingredients

• 200 g Pearled barley ( dry )
• 1 piece Cucumber ( diced )
• 2 piece Round tomato ( seeded and diced )
• 1 piece Red onion ( finely minced )
• 50 g Black olive ( pitted and chopped )
• 4 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Mint fresh ( minced )
• 1 tsp Oregano ( dried )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Feta cheese ( crumbled )

Instructions

1. Cooking the barley

   Rinse the pearl barley in cold water. Cook in a large pot of boiling salted water. The grain should remain al dente, with a slight resistance. Drain and cool immediately in cold water to stop the cooking process.

2. Vegetable cutting and preparation

   Cut the cucumber, tomatoes, and red onion into regular brunoise (small cubes). Coarsely chop the black olives. Finely chop the flat-leaf parsley and fresh mint. Crumble the feta.

3. Seasoning and mixing

   In a large mixing bowl, combine the well-drained barley with the vegetables, herbs, and feta. Pour in the olive oil and lemon juice. Add the oregano. Mix vigorously so the oil coats every grain.

Chef's tips

• The barley must be perfectly drained before seasoning to avoid diluting the dressing.
• Let it rest for 30 minutes in the fridge: the grain will absorb the flavors without getting soft.

Storage

Store for up to 48 hours in the refrigerator in an airtight container.