Greek Barley Salad

Greek Barley Salad
December 28, 2015 holoholo

‘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 by Chef Emily Beagle

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
  • Salt
  • 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.