Kel’s Best Barley Salad, Greek Style


Kel's barley salad

This refreshing and easy-to-make barley salad is great anytime during the year, but especially in the summer when there is an abundance of ripe tomatoes. In the winter, I just substitute romas or cherry tomatoes instead.

You can serve this at room temperature or chilled in the fridge for a couple of hours, depending on your preference. It works well as a side dish to your favorite protein or as a stand alone meal. Eliminate the feta for a vegan version of this tasty salad.


Kel's barley salad ingredients

  • 3 cups vegetable broth
  • 1 cup pearled barley
  • 1 large ripe tomato
  • 4 oz. feta cheese, crumbled
  • ½ cup Kalamata olives, chopped
  • 8 to 10 mint leaves, finely chopped
  • ½ cup red onion, chopped
  • 1 cup English cucumber, peeled and diced
  • 3 tablespoons red wine vinegar
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Sea salt, to taste
  • Fresh ground black pepper, to taste


Bring the vegetable broth to a boil and add the barley and a little bit of salt. Reduce heat and cook until all of the liquid is absorbed, about 45 minutes or so. Place the barley in a colander to drain any excess liquid.

Drain barley once cooked

In a large bowl, combine the tomatoes, olives, mint leaves, onion and cucumbers.

Mix veggies and cheese for Kel's barley salad

Add the cooled barley, mixing well.

Add barley to rest of the ingredients

In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper.

Whisk dressing for Kel's barley salad

Pour the dressing over the barley mixture and mix well. Serve as is or chilled.

Kel's Barley salad as a side

Bon appétit!

Eat, drink and be merry!

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