Greek Barley and Peach Salad

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.


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