| 1 Cup Pearl Barley | 1/2 Cup Pine Nuts, Toasted |
| 2 Cups Cherry Tomatoes, Halved | 1 Large Shallot, Minced |
| 1 Large Cucumber, Diced Large | 3 Tablespoons Fresh Mint, Chopped |
| 1 Yellow Bell Pepper, Diced Large | 1/3 Cup + 1 Tablespoon Red Wine Vinegar |
| 1/2 Cup Kalamata Olives, Pitted | 1/4 Cup Extra Virgin Olive Oil |
| - Or 1 Can Black Olives | Salt And Pepper, To Taste |
| 8 Ounces Feta Cheese, Crumbled |
Add barley to boiling water, reduce heat to low, and simmer until the barley is tender, about 45 minutes, adding more water as necessary. Drain in a colander and let cool.
Combine tomatoes, cucumber, bell pepper, olives, feta, pine nuts, shallot, and mint in a large bowl. Add cooled barley and stir to combine.
Whisk together red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper as desired. Drizzle over the salad and toss to coat. Cover and place in refrigerator until ready to serve.
Cooks note: It is best to make the barley salad at least 3 hours ahead of time so that the flavors have time to mingle.
2013 Modified Recipe - April Ferre - From www.foodnetwork.com, Recipe courtesy The Neelys.
"A familiar story, I bought some bulk barley from Pedrick's Produce and needed to find a way to use it all. I love a good Greek salad, and this could be made without the barley and be fantastic as well. But I like the extra bulk the barley gives it to make it feel like more of a lunch salad as opposed to a side dish. Serve it with a side of hummus or tzatziki and some naan, pita or homemade flatbread. Of course, to make a more authentic Greek salad, use the kalamata olives. I tend to use regular black olives because I haven't yet developed a taste for the stronger kalamata olives." - April Ferre
