‘Tis the season for holiday parties, and if you overdid it in December, this month’s recipe is a nice, healthful alternative. Chef Emily’s Greek Barley Salad is a great accompaniment for a weeknight dinner, or prepare it ahead of time and take it for a tasty home lunch. It’s also a delicious contribution for a New Year’s potluck dish, with just enough feta cheese to add a little rich, creamy, tangy flavor to feel a little indulgent, but mostly virtuous!
Greek Barley Salad
A Holoholo Farm Recipe by Chef Emily Beagle
Serves 10 to 12 as a side dish
This salad can be served at room temp, or made ahead and served chilled.
- 1½ cups barley, rinsed
- ¼ cup diced red onion
- ½ cup extra virgin olive oil
- 1 green bell pepper, cored and diced
- ¼ cup red wine vinegar
- ¼ cup capers
- 1 garlic clove, minced
- 1 cup cooked black-eyed peas OR one 15-ounce can black-eyed peas, rinsed and drained
- 1 cup halved grape tomatoes
- 1 cucumber, peeled, seeded and diced
- 1 cup crumbled feta cheese
- ½ cup chopped curly parsley
- ¼ cup chopped dill
In a large pot, combine barley and about 2 quarts (8 cups) water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool.
In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Combine with barley in a large bowl and toss. Add black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again.