Greek Watermelon-Barley Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½cups barley, rinsed
- Salt
- ¼cup diced red onion
- ½cup extra virgin olive oil
- 1green bell pepper, cored and diced
- ¼cup red wine vinegar
- 2tablespoons capers
- 1garlic clove, minced
- 2cups diced watermelon
- 1cup cooked black-eyed peas or one 15-ounce can black-eyed peas, drained
- 1cup halved grape tomatoes
- 1cucumber, peeled, seeded and diced
- 1cup crumbled feta cheese
- ½cup chopped curly parsley
- ¼cup chopped dill
Nutritional analysis per serving (6 servings)
449 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 11 grams protein; 659 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool.
- Step 2
In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add watermelon, black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken.
Private Notes
Comments
I subbed balsamic marinated tofu for the feta, and cut out the oil to make it a 100% healthy Whole Food, plant based meal!
Absolutely delicious. Left out the beans.
This is delicious! Made it almost as written except I substituted farro for the barley. My only suggestion is use more watermelon! Whole family loved it.
This is a delicious base recipe but it definitely needs some help in the seasoning department. I added lots of parsley, mint, salt, pepper, half a lemon squeezed, and extra garlic. If you follow this to a T it comes out a little bland. But with help- a lovely summer salad!
A delightfully unexpected mix of colors, textures, and flavors. Perfect entree for a hot summer night!
Very forgiving recipe. I cooked wheat berries as I had them. Used 1 cup of cooked wheat berries, Only Half a large green pepper, used everything else. Played feta by ear as I plated. Totally delicious. This gets added to my summer: cowboy caviar, Shiraz diced salad, and summer corn salad rotation.