Mediterranean Barley Salad

Prep time: 15min
Total time: min
Serves: 6
3 cup
water
750 mL
1 cup
pearl barley
250 mL
2
medium zucchini, cut in half lengthwise
1 cup
halved cherry tomatoes
250 mL
1/3 cup
coarsely chopped pitted mammoth green olives or kalamata olives
75 mL
1/4 cup
chopped fresh parsley
60 mL
1/4 cup
finely crumbled feta
60 mL
Lemon Dressing:
1/3 cup
olive oil
75 mL
1 tsp
lemon zest
5 mL
1/4 cup
lemon juice
60 mL
3/4 tsp
salt
4 mL
1/4 tsp
pepper
1 mL
Per serving: 1 cup (250 mL)
calories
280
fat
15 g
saturated fat
3 g
carbs
31 g
sugar
3 g
protein
5 g
cholestrol
5 mg
fibre
6 g
sodium
510 mg

Directions

  1. Bring the 3 cups (750 mL) salted water to a boil. Add barley to pot, reduce to a simmer. Cover and cook 30 min., or until barley is tender. Drain off excess liquid.

  2. Meanwhile grill zucchini 2 to 3 min. on barbecue, preheated to medium-high heat, until tender and grill-marked. Remove from grill, chop into bite-size pieces.

  3. Transfer zucchini to large bowl along with tomatoes, olives and parsley.

  4. In separate small bowl, whisk together Lemon Dressing ingredients.

  5. Fold dressing and feta cheese into barley mixture.