BARLEY GREEK SALAD

Barley Greek Salad image

Provided by Patrick and Gina Neely : Food Network

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 11

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1 cup pearled barley
Kosher salt
2 cups yellow and red cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup pitted kalamata olives
3 tablespoons chopped fresh mint
1 small red bell pepper, seeded, ribs removed and diced
1 shallot, minced
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.