Greek Barley Salad
Ingredients
- 200 gPearled barley (dry)
- 1 pcCucumber (diced)
- 2 pcRound tomato (seeded and diced)
- 1 pcRed onion (finely minced)
- 50 gBlack olive (pitted and chopped)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pcMint fresh (minced)
- 1 tspOregano (dried)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gFeta cheese (crumbled)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 48 hours in the refrigerator in an airtight container.
