Greek Watermelon-Barley Salad
Published June 22, 2010
Hiroko Masuike/The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups barley, rinsed
Salt
¼ cup diced red onion
½ cup extra virgin olive oil
1 green bell pepper, cored and diced
¼ 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
½ cup chopped curly parsley
¼ cup chopped dill
Nutritional analysis per serving (6 servings)
48 grams carbs; 22 milligrams cholesterol; 449 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 11 grams fiber; 659 milligrams sodium; 11 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
I subbed balsamic marinated tofu for the feta, and cut out the oil to make it a 100% healthy Whole Food, plant based meal!
Absolutely delicious. Left out the beans.
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.
This is a delicious base recipe but it definitely needs some help in the seasoning department. I added lots of parsley, mint, salt, pepper, half a lemon squeezed, and extra garlic. If you follow this to a T it comes out a little bland. But with help- a lovely summer salad!
A delightfully unexpected mix of colors, textures, and flavors. Perfect entree for a hot summer night!
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.