Greek Barley Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups vegetable broth
• 1 cup uncooked quick-cooking barley
• 3/4 cup chopped red pepper
• 3/4 cup chopped cucumber
• 3/4 cup cherry tomatoes, cut in halves
• 1/2 cup chopped red onion, to taste
• 1/4 cup pitted kalamata olive, sliced
• 3 tablespoons vegetable broth
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon oregano
• 1 clove minced garlic
• salt, pepper
• 2/3 cup crumbled feta cheese
• 4 romaine lettuce leaves

Recipe

• 1 bring 2 c vegetable broth to a boil.
• 2 add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
• 3 remove from heat, drain if necessary, cool completely.
• 4 combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
• 5 combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
• 6 add feta cheese, toss.
• 7 serve over romaine lettuce leaves.