Barley, Greek-Salad Style

Name: Barley, Greek-Salad Style
Yield: Serves 4
Ingredients: Salt and pepper, to taste; 3 ounces feta cheese, cut into tiny cubes; 3 tablespoons freshly squeezed lemon juice, from about 1 lemon; ¼ cup extra-virgin olive oil; 1 tablespoon red wine vinegar; 3 tablespoons snipped fresh dill, or 2 teaspoons dried dill; ½ teaspoon dried oregano; 2 tablespoons chopped fresh mint leaves, or ½ teaspoon dried mint; 3 tablespoons lightly toasted pine nuts; 12 pitted kalamata olives, cut in half; 1 6-ounce package soy chicken strips; 1 pint cherry tomatoes, cut in half; 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; 6 cups water; 2 cups barley

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

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Christmas

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Method