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Mediterranean Barley Salad

Mediterranean Barley Salad

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Cooking the barley right in the broth gives this salad an extra flavor boost right from the start.  Lemon and parsley give it a bright, fresh note to contrast the rich flavor from olives and feta.

serves 12 people

Ingredients

cost per recipe: $9.09

The price is determined by the national average.

  • 3

    cups Swanson® Aseptic Vegetable Broth

  • 1/2

    teaspoon dried oregano leaves, crushed

  • 1

    cup uncooked pearl barley

  • 1/4

    cup lemon juice

  • 1

    teaspoon grated lemon zest

  • 3

    tablespoons olive oil

  • 1

    seedless (English) cucumber, peeled and diced (about 1 1/2 cups)

  • 1

    large red bell pepper, diced (about 1 1/2 cups)

  • 1

    cup crumbled feta cheese(about 4 ounces)

  • 1/2

    cup pitted oil-cured black olives or Kalamata olives cut in half

  • 2

    green onion, thinly sliced (about 1/4 cup)

  • 3

    tablespoons chopped fresh parsley (optional)

How to Make It

Step 1

Heat the broth and oregano in a 2-quart saucepan over medium-high heat to a boil.  Stir in the barley.  Reduce the heat to low.  Cover and cook for 45 minutes or until the barley is tender but still chewy.  Spread the barley in a thin layer on a large plate and let cool for 15 minutes.

Step 2

Beat the lemon juice, lemon zest and olive oil in a small bowl with a fork or whisk.

Step 3

Stir the barley, cucumber, red pepper, cheese, olives and green onions in a large bowl.  Add the lemon juice mixture and toss to coat.  Cover and refrigerate for 1 hour.  Season to taste.  Sprinkle with the parsley before serving, if desired.

Recipe Tips

  • Ingredient Note: Try peeling the cucumber in strips, leaving some of the peel behind to create stripes before dicing.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

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