Barley, Greek-Salad Style

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This salad makes a complete meal in less than an hour. Pair it with good Greek pita bread and a juicy blood orange for dessert and you’ll have a perfect weeknight supper.

For this recipe, I like to use meatless chicken-style strips made by Lightlife®, found in the produce section of the supermarket, or strips made by Morningstar Farms®, found with the frozen veggie burgers and other frozen veggie meats.


  • 6 cups water
  • 2 cups barley
  • 1 broccoli crown, florets cut into small pieces
  • 2 small organic bell peppers (1 red and 1 yellow), seeded and diced
  • 2 scallions, white part and 3 inches green, sliced thin
  • 1 pint cherry tomatoes, cut in half
  • 12 pitted kalamata olives, cut in half
  • 1 6-ounce package soy chicken strips
  • 2 tablespoons chopped fresh mint leaves, or ½ teaspoon dried mint
  • 3 tablespoons snipped fresh dill, or 2 teaspoons dried dill
  • ½ teaspoon dried oregano
  • 3 tablespoons lightly toasted pine nuts
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice, from about 1 lemon
  • 1 tablespoon red wine vinegar
  • 3 ounces feta cheese, cut into tiny cubes
  • Salt and pepper, to taste


Bring the water to a boil in a covered pot over high heat. Add the barley, then lower the heat to low-medium. Cover and cook at a low boil for about 40-45 minutes until the water has absorbed and the barley is tender. Turn the cooked barley into a bowl. Add the remaining ingredients except the salt, and, using two wooden spoons, toss to combine. Taste for seasonings before adding the salt as some soy chicken strips are a bit salty.