Warm Barley Salad
- Total Time
This simple side dish makes a wonderful accompaniment to any spring meal. The combination of salty capers and feta, and slightly sweet vinaigrette is fantastic.
uncooked pearl barley1 cup(s), quick-cooking variety
table salt¼ tsp
feta cheese½ cup(s), crumbles
dill1 tsp, minced
uncooked scallion(s)¼ cup(s), minced (green parts only)
low-fat vinaigrette salad dressing4 tsp
black pepper¼ tsp
lemon zest1 tsp, freshly grated
- Bring 2 cups of water to a boil in a medium-size pot; stir in barley and salt. Reduce heat to low, cover and simmer until barley is tender, about 10 minutes. (There may still be some water in the pot. If so, cover the barley and set it aside for 10 minutes for the liquid to be absorbed. Or you can drain the barley).
- Spoon cooked barley into a serving bowl; add cheese, capers, dill, scallions, vinaigrette, pepper and lemon zest. Stir gently but well; serve warm. Yields about 3/4 cup per serving.