Greek Watermelon-Barley Salad

Name: Greek Watermelon-Barley Salad
Total time: 45 min
Yield: 6 servings
Ingredients: 1 1/2 cups barley, rinsed; Salt; 1/4 cup diced red onion; 1/2 cup extra virgin olive oil; 1 green bell pepper, cored and diced; 1/4 cup red wine vinegar; 2 tablespoons capers; 1 garlic clove, minced; 2 cups diced watermelon; 1 cup cooked black-eyed peas or one 15-ounce can black-eyed peas, drained; 1 cup halved grape tomatoes; 1 cucumber, peeled, seeded and diced; 1 cup crumbled feta cheese; 1/2 cup chopped curly parsley; 1/4 cup chopped dill

Recipe from Alison and Tony Liu

Adapted by Laurie Woolever

Greek Watermelon-Barley Salad — Hiroko Masuike/The New York Times

Total Time: 45 minutes
Rating: 5(172)
Comments: Read comments

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

172 user ratings

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Comments

bp7 years ago

Absolutely delicious. Left out the beans.

Beth7 years ago

I subbed balsamic marinated tofu for the feta, and cut out the oil to make it a 100% healthy Whole Food, plant based meal!

Marge Stockton5 years ago

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.

Diane11 months ago

A delightfully unexpected mix of colors, textures, and flavors. Perfect entree for a hot summer night!

patty1 year ago

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.

stephanie1 year ago

Used wheat berries instead of barley but otherwise followed the recipe. It was very good and very different.

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