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Salads | |
| Salad: 1 cup barley Salt 1/2 cup rye berries 1/2 cup wheat berries 1 cup pitted, halved kalamata olives 1 cup crumbled feta cheese 1 cup 1/4-inch diced cucumber 1 cup 1/4-inch diced tomato 1/2 cup 1/4-inch diced red onion 1/2 cup chopped parsley leaves 1/2 cup chopped dill Dressing: 1/4 cup cider vinegar 1/4 cup minced dill 4 cloves garlic, minced 3/4 cup olive oil Salt and pepper | |
| Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl. Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool. When cool, combine with the remaining ingredients. Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the salad with the dressing and serve. | |
Excellent | |
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