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Test Kitchen Approved

Greek Barley Salad

Recipe By Mary Johnston

Prep Time

15 Minutes

Cooking Time

40 Minutes

Recipe By Mary Johnston

A delicious cold grain and vegetable salad with your choice of Greek style seasoning, stirred into a lemon yogurt dressing.

Serving Suggestions

Garnish with chopped parsley or mint.

Ingredients

For dressing:

½ cups Greek yogurt

1 lemon, zested and juiced

1 tsp. red wine vinegar

¼ cups extra virgin olive oil


Salt and pepper, to taste

For salad:

1 cups barley

2 cups water

1 red bell pepper, diced

1 green bell pepper, diced

½ cucumber, seeded and diced

¼ cups red onion, finely diced

1 (15 oz.) can garbanzo beans

Savory Spice ingredients in this recipe

Directions

For dressing: Stir together all ingredients and chill in refrigerator while assembling salad ingredients.

For salad: Combine barley and water in a medium pot. Bring to boil, then reduce heat to medium-low. Cover and cook for 30 to 40 min. until barley is softened. Let barley cool slightly, then combine all the salad ingredients in a large bowl. Fold dressing into salad. Serve cold.