The recipe below is from MyRecipes.com, but I will tell you what I did a bit differently. Instead of the olives, I added capers, a whole bag of Nature's Sweet cherry tomatoes, and two extra garlic cloves. The green onions and parsley I chose to chop very fine in a food processor and that seemed to work better for the kids since they are not really excited about large green things. Since this salad is meant to be eaten cold, I have prepared it for Shabbat so that it has plenty of time to meld flavors and chill in the refrigerator. This is the perfect Kosher dairy meal and then we served ice cream with it afterwards and had iced tea to drink with it. Seriously...this is amazing!
Summer Barley Salad
Ingredients
- 1 1/2 cups uncooked pearl barley
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup diced seeded plum tomato (about 2 small)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh flat-leaf parsley
- 20 kalamata olives, pitted and coarsely chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3/4 cup (3 ounces) crumbled feta cheese
Preparation
- 1. Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.
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