Greek Warm Barley Salad
Greek warm salad is made with barley, vegetables, olives, and feta cheese, making it very nutritious and filling without being heavy. The dressing is made with fresh lemon, making the salad even more refreshing for summer.
Details
- Preparation Time: 10 minutes
- Cooking Time: 125 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 6
Ingredients
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400 g Barley
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1 piece Spices, bay (leaves)
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1 piece Onion, raw
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20 pieces Olives, green, in brine
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0.3 cups Oil, olive
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1 piece Lemon, fresh, without shell
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0.5 teaspoons Salt, table
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0.25 teaspoons Spices, pepper, black
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120 g Cheese, feta
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1 bouquet Coriander, leaves, fresh
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2 piece Bell pepper, red, fresh
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2 piece Bell pepper, green, fresh
Steps
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Place a pot with barley on the stove, add a bay leaf, and wait for it to boil. Reduce the heat and simmer slowly for 2 hours.
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Wash the bell peppers, cut them in half, and remove the stems and seeds. Cut them into pieces. Peel the onion, wash it, and slice it into rings. Drain the olives. Wash the lemon, cut it in half, and squeeze the juice from one half. Crumble the feta cheese with a fork. Wash the cilantro and tear it into leaves.
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Place a pan on the stove and wait for it to heat up. Add oil, and when it's hot, toss in the chopped bell peppers. Quickly sauté them just enough to soften them. Once the barley is cooked, drain it.
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In a large bowl, combine the barley, bell peppers, onion, olives, and cilantro. Mix well. Add the olives, lemon juice, salt, and pepper. Gently mix to combine the flavors. Sprinkle the salad with crumbled feta and gently mix once more. Serve while the salad is still warm.
Nutrition Information (Per 100g)
- Calories: 244.7 kcal
- Fat: 10.74 g
- Saturated Fat: 2.41 g
- Carbohydrates: 31.65 g
- Sugars: 1.67 g
- Protein: 4.91 g
- Fiber: 6.29 g
Advice
Instead of barley, you can use pearl barley, which doesnt need to be soaked, and the cooking time is much shorter (50 minutes).