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Mediterranean Barley Salad

Image of the prepared Mediterranean Barley Salad recipe
  • prep time: 15 min
  • total time: 2 hr 15 min
  • serves: 12 people

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.


  • 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, thinly sliced (about 1/4 cup)
  • 3 tablespoons chopped fresh parsley (optional)


  • Tips

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

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Made With

Calories 167
Total Fat 9 g
Sat. Fat 3.0 g
Trans Fat 0 g
Cholesterol 11 mg
Sodium 538 mg
Total Carb 19 g
Dietary Fiber 4 g
Sugar 2 g
Protein 3 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 4 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.