Barley Salad

Serves 4

1 cup dry barley

8 oz fresh mushrooms, sliced

Olive oil

Salt and pepper

Juice of 1 lemon

1 can artichoke hearts, chopped

1 cup pitted Kalamata olives, halved lengthwise

1 cup crumbled Feta cheese

1 bunch scallions, thinly sliced

2 cups cooked lentils or diced roasted chicken

1 bunch parsley, chopped

Lemon vinaigrette:

Juice and zest of 2 lemons

1/3 cup olive oil

2 cloves garlic, fresh crushed

½ tsp red pepper flakes

Salt and pepper

To cook the barley, bring 6 cups of water to a boil. Add the barley, reduce the heat to a high simmer and cook 30-40 minutes until tender when tested. Drain, rinse quickly under cool water, and allow to drain.

While the barley cooks, sauté the mushrooms in a tablespoon of olive oil for about 4 minutes, add the juice of 1 lemon, salt and pepper to taste and continue to sauté for about another 4 minutes until the mushrooms are golden brown and the lemon juice has evaporated. Remove from heat.

Make to vinaigrette by whisking the ingredients together in a small bowl.

Combine all of the ingredients with the vinaigrette in a salad bowl, toss well to incorporate the flavors, and serve.

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