Simple Greek-style Barley Salad | Fresh, Healthy & Packed with Flavor | Kravings скачать в хорошем качестве

Simple Greek-style Barley Salad | Fresh, Healthy & Packed with Flavor | Kravings

You are NOT going to want to miss this Simple Greek Barley Salad 🫒🍋 This fresh and hearty salad is made with plump pot barley, ripe tomatoes, cucumbers, olives, parsley, and plenty of feta, all tossed in a bold Olive, Lemon & Garlic dressing. It’s easy to make, incredibly flavorful, and perfect for meal prep, lunchboxes, or a light dinner. I soak the barley overnight for extra plump grains (optional!) and cook it till tender but still chewy. The dressing comes together quickly with olive oil, herbs, lemon zest, garlic, and red wine vinegar — simple ingredients, big Mediterranean flavor. Whether you’re looking for a healthy salad, a make-ahead lunch, or a crowd-pleasing side, this Greek Barley Salad checks all the boxes. 👉 Don’t forget to like, subscribe, and share if you enjoy fresh, flavor-packed recipes! Here are the ingredients and steps to make this recipe! Greek Barley Salad Barley 3/4 cup pot barley (soaked overnight, optional) Salted water, for cooking Olive, Lemon & Garlic Dressing 1/3 cup extra virgin olive oil 1 1/2 tsp pink salt 1 tbsp dried oregano 2 tbsp fresh thyme leaves 2 tsp freshly cracked black pepper 1 tbsp lemon rind (zest) 1 tbsp finely minced garlic (optional) Juice of 1/2 lemon (about 2 tbsp) 1 tbsp red wine vinegar *Optional add-in:* 1 anchovy, finely chopped (for extra depth) Salad Cooked barley (about 1 1/2 cups once cooked) 1/4 cup red onion, sliced into rings 1 cup ripe tomatoes, de seeded and chopped 1 cup chopped parsley 1/2 cup cucumber, cubed 1/2 cup green pepper, cubed 1/2 cup black olives, sliced (green olives also work) 2 cups feta cheese, lightly crushed Cook the Barley 1. Soak barley overnight in plenty of water (optional, but recommended for plumper grains). Quick option: Pour boiling water over barley, soak 1 hour, then drain. 2. Simmer barley in salted water for 30–40 minutes until tender but still chewy. 3. Drain well and allow to cool slightly. Make the Dressing 1. In a bowl, add olive oil, salt, oregano, thyme, black pepper, lemon rind, and garlic (if using). 2. Add lemon juice and red wine vinegar. 3. Whisk well until emulsified. Taste and adjust seasoning if needed. Assemble the Salad 1. Add cooked barley to a large bowl. 2. Add red onion, tomatoes, parsley, cucumber, green pepper, olives, and feta. 3. Give the dressing another whisk and pour over the salad. 4. Toss gently until everything is well coated. Notes & Tips Garlic can be omitted if packing this for work lunches. Red onion rings make it easy to remove if you prefer a milder bite. This salad keeps well in the fridge for up to 2 days and tastes even better once the flavors settle. Bookmark the recipe on my blog - https://kravingsfoodadventures.com/gr... LET'S GET SOCIAL   / kravingsfoodadventures     / karenahmed     / karenahmed     / kravingsfoodadventures   http://www.Kravingsfoodadventures.com   / karenahmed     / kravingsfoodadventures   I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen. I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels Equipment: I use a Canon 80 D & 70 D https://amzn.to/2ODBuCo Check out all the tools I use here https://www.amazon.ca/shop/kravings I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!