Greek Barley Salad

August 4, 2010

Just the other day, I realized that it’s August and I should be making some summer salads. In fact, for dinner tonight we’re having salmon and Whole Grain Salad, which is one of my favorites. As much as I like that salad, how about some variety? Enter Greek Barley Salad!

Barley, veggies, kalamata olives, feta cheese, and a touch of lemon. Opa!


  • I found this recipe in Cooking Light magazine. You can find it here, under the name Greek Chicken and Barley Salad.
  • I made one major change, which was omitting the chicken. I opted to make grilled chicken and have this salad on the side. (Subtract the chicken-related ingredients if you’re making my version.)
  • In the interest of clearing out my freezer, I cooked the barley in chicken broth, but it would be easy to make a vegetarian version with vegetable broth.
  • I used quick-cooking barley instead of pearl barley.


  1. This looks absolutely delicious-and what a refreshing salad for summer!

    We must have been on the same wavelength-I made a greek pasta salad yesterday!!!!

  2. This looks great! I love salads like this in the summer.

  3. Lovely recipe to use barley I usually use in porridge

  4. Funny Jill – a coworker just lent me here CL annual recipe book! I’ll have to check to see if this is in there. Of course I went straight to the dessert section. 🙂 Love barley myself – but haven’t had or made it in such a long time, this looks wonderfully healthy (and perfect for summer)!

  5. Great salad! I am trying to eat more salads and vegies so I’m very keen to make this recipe.

  6. I love barley and I love salad, so this looks perfect for us!

  7. This looks delicious!

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