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.
Ingredients
- 3 cups Swanson® 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 or Kalamata oil-cured olives cut in half
- 2 green onion (scallion), thinly sliced (about 1/4 cup)
- 3 tablespoons chopped fresh parsley (optional)
Instructions
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Tips
- Ingredient Note: Try peeling the cucumber in strips, leaving some of the peel behind to create stripes before dicing.
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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.
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Step 2
Beat the lemon juice, lemon zest and olive oil in a small bowl with a fork or whisk.
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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.
