Greek Barley Salad

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Local Ingredients

Instructions

Salad Ingredients:

1 cup pearled barley (250 ml)

3 cups chicken/beef stock (750 ml)

5 cups Romaine lettuce, torn (1.25 L)

1 red pepper, chopped

1/2 English cucumber, chopped

1 tomato, wedged

1/2 cup black olives, sliced (125 ml)

1/2 small onion, sliced thin

Dressing Ingredients:

1/2 cup olive oil (125 ml)

3 Tbsp lemon juice (45 ml)

1 garlic clove, crushed

1/2 tsp oregano (2 ml)

1/2 cup feta cheese, crumbled (125 ml)

black pepper to taste

Method:

Combine beef or chicken stock and barley in a saucepan, bring to a boil, reduce heat and cover. Simmer for 25 minutes or until barley is cooked. Stir occaisionally. Drain well and chill.

Meanwhile, prepared the vegatables and place in a large bowl. Combine dressing ingredients in a small bowl, except for the feta and set aside. When barley is cooled, add to the vegetables. Whisk dressing and drizzle over salad, toss together until evenly coated. Crumble feta cheese and sprinkle over top. Serve immediately or cover and refridgerate to enjoy later.