Mediterranean Almond Barley Salad with Cucumber, Roasted Peppers and Feta
This beautiful Mediterranean Barley Salad totally fits the bill. I love the crunchy cucumbers, with the sweet smoky peppers, salty feta, nutty chewy barley and the crisp toasty sliced almonds.
Servings 4 people
Calories 340kcal
Ingredients
- 1 cup barley
- 1/4 cup sliced almonds
- 3 mini cucumbers diced
- 1/2 cup roasted red peppers diced
- 1/4 tsp dried oregano
- 3 tbsp crumbled feta
- Zest of 1/2 lemon
- Juice of 1/4 lemon
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring the barley to a boil in 2 1/2 cups of water. Reduce heat to simmer and cook, covered, for about 40-50 minutes. Let stand for 5 minutes. Set aside to cool.
- Meanwhile, toast the almonds in a small dry pan over medium heat until fragrant and lightly golden, about 3-4 minutes.
- In a bowl, mix the cooked and cooled barley, cucumbers, red pepper, oregano, feta, lemon juice, zest, olive oil, and almonds. Season with salt and pepper, to taste. Enjoy!
Nutrition
Calories: 340kcal