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.
cost per recipe: $10.57
The price is determined by the national average.
cups Swanson® Aseptic Vegetable Broth
teaspoon dried oregano leaves, crushed
cup uncooked pearl barley
cup lemon juice
teaspoon grated lemon zest
tablespoons olive oil
seedless (English) cucumber, peeled and diced (about 1 1/2 cups)
large red bell pepper, diced (about 1 1/2 cups)
cup crumbled feta cheese(about 4 ounces)
cup pitted or Kalamata oil-cured olives cut in half
green onion, thinly sliced (about 1/4 cup)
tablespoons chopped fresh parsley (optional)
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.
Beat the lemon juice, lemon zest and olive oil in a small bowl with a fork or whisk.
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.