Greek Barley Salad
This flavor-packed whole-grain salad is a good accompaniment to grilled meats and makes a great bed for kebabs. It’s ideal for a summer cookout because the dressing is vinegar-based and the salad can be served at any temperature.
Serves: 10-12
Time: 1 ½ hours
8 oz. pearl barley
2 Tbsp. olive oil
1 red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium fennel bulb, finely diced
1 tsp. chopped garlic
1 Tbsp. chopped fresh thyme
¼ c. finely chopped oil-pack sun-dried tomatoes
¼ c. chopped flat leaf parsley
3 Tbsp. chopped fennel fronds
1 c. feta cheese, crumbled
2 tsp. freshly ground black pepper, or to taste
2 tsp. Kosher salt, or to taste
Fresh Tomato Vinaigrette (below)
Put the barley in a large bowl and cover with cold water; soak for 30 minutes. Drain barley well, transfer to a medium pot, cover with salted water, and bring to a boil over high heat. Reduce heat to low and simmer until tender, 35-50 minutes. Drain the barley, rinse with cold water, drain thoroughly and cool completely.
In a large saute pan over medium heat, saute the onion, peppers, and fennel in the olive oil until just tender, about 5 minutes. Add the garlic and thyme and cook an additional 2 minutes.
In a large bowl, toss the barley, sauteed vegetables, and vinaigrette until evenly moistened. Add the sun-dried tomatoes, chopped parsley, chopped fennel fronds, feta cheese, salt, and pepper, and stir gently to thoroughly combine. Taste and adjust seasonings.
Serve warm or refrigerate in a covered container for up to 2 days. Serve warm, at room temperature, or chilled.
Fresh Tomato Vinaigrette
3 Tbsp. finely minced shallot
5 plum tomatoes, halved and seeded
¼ c. sherry vinegar
1/8 tsp. granulated sugar
1 tsp. Dijon mustard
½ tsp. Worcestershire sauce
¼ c. canola or vegetable oil
3 Tbsp. oil from the sun-dried tomatoes
Salt, to taste
Black pepper
Place shallots in a bowl of ice water and let stand 5 minutes; use a fine mesh strainer to drain off the water and pat dry. Lightly salt the cut side of tomatoes and let stand 10 minutes. Force through a strainer, rubbing the fleshy side to remove as much pulp as possible. You should have about ½ cup of pulp. Whisk in the sherry vinegar, sugar, mustard, Worcestershire, and a pinch of salt. Gradually add the oils, constantly whisking to combine thoroughly. Taste and adjust with salt, pepper or more vinegar.