Greek Barley and Peach Salad
By 
You’ll Need
- 1 cup pearl barley
- 3 cups water
- ½ tsp salt
- ¼ cup lemon juice
- 2 Tbsp olive oil
- 1 garlic clove, minced
- ½ tsp dried oregano leaves
- 1 cup cherry tomatoes, cut in half
- 1 14 oz can California cling peach slices, halved
- ½ cup crumbled feta cheese
- ¼ cup pitted kalamata olives, sliced in half lengthwise
- ¼ cup each chopped parsley and dill
- Salt and pepper to taste
Prep and Cook
- Place barley, water and salt in a large saucepan. Bring to a boil, then cover and reduce heat, cooking until barley is tender but not mushy, 20 to 23 minutes. Drain water if there is any. Turn barley in a large bowl.
- Meanwhile, in a medium bowl, whisk lemon juice with oil, garlic and oregano. Pour about half of the mixture over barley while it’s still warm.
- Refrigerate barley to cool completely, stirring occasionally. Once cool, toss with tomatoes, peaches, feta, olives, herbs, remaining dressing, salt and pepper to taste.
