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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Barley Salad with Feta, Fresh Dill & Tomatoes Recipe

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This recipe for Barley Salad with Feta, Fresh Dill & Tomatoes is from The Zirka Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. pearl barley
2 plum tomatoes, diced
1/2 c. each coarsely chopped dill and crumbled feta cheese
1/4 c. chopped black olives
3 sundried tomatoes, patted dry and cut into slivers (optional)
2 green onions, thinly sliced
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 clove garlic, minced
1/2 tsp. each dried oregano leaves and salt
black pepper to taste

Directions:
Directions:
Bring a large saucepan of salted water to a boil. Add barley, stirring occasionally, cook until tender (it will still have texture), 25 - 30 minutes. Drain, rinse under cold running water, then drain very well. Meanwhile, in a large serving bowl, stir tomatoes with dill, feta, olives, sundried tomatoes and green onions. Add well-drained cold barley and stir to evenly distribute ingredients. In small bowl, whisk oil with vinegar, garlic, oregano, salt and pepper. Toss with salad. Salad will keep well covered and refrigerated overnight. Serve at room temperature. Taste before serving and add a little salt, vinegar or more fresh dill if needed. Makes about 6 cups.

Tip: Make sure to buy pearl barley, not pot barley as it cooks more quickly.

 

 

 

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