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Cucumber, Feta and Tomato Salad
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Greek Grains Salad
Serves 6 |
A hearty and wholesome side dish.
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Ingredients:
| 1/2 lb rye berries |
| 1/2 lb wheat berries |
| 1 lb pearled barley |
| 1 cup kalamata olives, halved |
| 1 cup feta cheese |
| 1 cup cucumber, diced |
| 1 cup tomato, diced |
| 1/2 cup red onion, diced |
| 1/2 cup parsley, chopped |
| 1/2 cup dill, chopped |
| 4 cloves garlic, minced |
| For Dressing: |
| 3/4 cup olive oil |
| 1/4 cup apple cider vinegar |
| 1/4 cup minced dill |
| Salt, to taste |
| Ground black pepper, to taste |
Directions:
- Fill a two pots halfway with water. Bring to a simmer.
- Cook the barley in a one pot for 15 minutes, until tender. Drain water and transfer to a bowl.
- Cook the rye berries and wheat berries in the second pot for 30-40 minutes, until tender. Drain water and transfer to a bowl.
- Combine olive oil, apple cider vinegar, 1/4 cup dill, salt and pepper in a blender.
- Combine barley, rye and wheat berries with the olives, feta cheese, cucumber, tomato, onion, parsley and 1/2 cup dill. Toss with the dressing and enjoy.
| Main Ingredient: | Grains |
| Course: | Salad |
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