Barley is a cereal grain with a nut-like flavor and an chewy, pasta-like consistency full of fiber, vitamins and minerals. Besides the barley, this salad is all about the sun-dried tomatoes and feta cheese which are two things I love. The dressing is very simple and uses the olive oil the tomatoes are stored in which adds more flavor to the salad. I’m not a big fan of zucchini, but in this salad it is shredded and you don’t notice it. Enjoy!
2 1/2 C. chicken or vegetable stock
1 C. barley
Juice of 1 lemon
1 tsp. honey
1/4 C. (reserved) olive oil
1/4 tsp. sea salt
1/2 tsp. pepper
1/4 C. diced sun-dried tomato (oil reserved)
1 small zucchini, shredded ( about 1/2 cup)
1/4 C. diced onion
4-oz. feta cheese, crumbled
1/4 C. golden raisins
1/4 C. chopped, pitted, Kalamata olives
1 C. chopped fresh parsley
Bring barley and stock to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand to room temperature.
In the meantime, whisk lemon juice, honey, and reserved oil in a small bowl. Season with salt and pepper; set aside.
Once the barley is cool, toss the tomatoes, zucchini, onion, feta, raisins, olives, and parsley in a large bowl. Add to the cooked barley. Drizzle oil mixture and toss to coat. Season with salt and pepper if necessary.
