The Greek barley and feta salad with cherry tomatoes, olives, and arugula is like a Greek picnic that decided to stop by my kitchen: fresh, colorful, and with the right balance between the savory feta, the sweet-tart of the cherry tomatoes, and the bitter touch of the arugula.
Perfect for those like me who prefer light but nutritious meals during the summer without spending hours at the stove.
And to think it was born by chance, my fridge was empty: a few surviving cherry tomatoes, a forgotten piece of feta cheese, two leaves of arugula, and the usual jar of black olives.
In a fit of hunger (and heat), I cooked some barley — the only surviving carbohydrate from the grocery shopping — and assembled everything in a bowl, with a drizzle of oil and a pinch of hope.
Well… the first taste made me feel like I was on vacation, even though I was alone on the balcony with a fan in hand…
Thanks to its fiber content and the combination of grains and vegetables, this dish keeps you satisfied for a long time without weighing you down, avoiding post-meal energy slumps.
Ideal for a quick lunch or to take to the beach as a picnic
It is perfect for vegetarians, and if you replace feta with tofu, it becomes a vegan dish.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the Greek barley and feta salad
- 10.5 oz pearl barley
- 4.6 oz cherry tomatoes
- 7 oz feta
- 1 jar pitted olives
- 1.75 oz arugula
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Pot
- 1 Knife
- 1 Salad Bowl
- 1 Colander
Steps for preparing the Greek barley and feta salad
To prepare the delicious Greek barley salad, start by rinsing the pearl barley under running water. Then boil it in salted water following the package instructions (usually 30 minutes). Drain and let it cool.
Wash the cherry tomatoes and cut them into wedges with a knife
Cut the feta into cubes
Drain the olives and cut them into rings
Wash and dry the arugula
Place all the ingredients in a serving dish, and mix gently.
Season with extra virgin olive oil and fine salt and enjoy it all.
And enjoy your meal from Barbara!
Tips and Storage
For an extra touch of freshness, you can add basil leaves
For a complete and more protein-rich meal, you can enrich it with chickpeas, lentils, or natural tuna.
You can store it in the fridge for two days in an airtight container or a bowl sealed with plastic wrap
It cannot be frozen as the arugula wilts and the feta loses its texture.
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FAQ (Questions and Answers)
What can I use instead of barley?
You can use rice or farro, quinoa or couscous
What type of feta is best to use?
Use Greek DOP feta for an authentic taste. If you want a milder flavor, you can replace it with cottage cheese or light mozzarella.
