This is a nice, light and refreshing salad. It will keep nicely for a couple days in the fridge. This recipe makes a good amount so if you don't want leftovers, you might want to halve it.
2 medium cucumbers
1 pint cherry or grape tomatoes
4 oz feta cheese
+/- 0.25 cup red onion, finely minced
1 cup barley (I used Bob’s Red Mill hull-less barley, but you can use regular or try another whole grain like farro or freekeh.)
Greek style feta salad dressing from Trader Joe’s
Olives if desired
Salt, pepper, oregano, garlic to taste
1 pint cherry or grape tomatoes
4 oz feta cheese
+/- 0.25 cup red onion, finely minced
1 cup barley (I used Bob’s Red Mill hull-less barley, but you can use regular or try another whole grain like farro or freekeh.)
Greek style feta salad dressing from Trader Joe’s
Olives if desired
Salt, pepper, oregano, garlic to taste
Cook barley or other grain according to package directions.
Seed and chop cucumbers. Cut tomatoes in half. Crumble feta. Mix cheese, tomatoes, cukes and onion (and olives if you like) together in a large bowl.
After grain is cooked, drain and rinse with cold water. Shake as much water off as you can. Add to bowl. Pour a small amount of dressing (not much, maybe 1/4-1/3 of a cup). I use some dried Greek oregano from our garden. A little pepper. Salt only if needed, most feta is quite salty. Taste it and season as you like.
Seed and chop cucumbers. Cut tomatoes in half. Crumble feta. Mix cheese, tomatoes, cukes and onion (and olives if you like) together in a large bowl.
After grain is cooked, drain and rinse with cold water. Shake as much water off as you can. Add to bowl. Pour a small amount of dressing (not much, maybe 1/4-1/3 of a cup). I use some dried Greek oregano from our garden. A little pepper. Salt only if needed, most feta is quite salty. Taste it and season as you like.
No comments:
Post a Comment