Prep Time: 20 mins Total Time: 45 mins Serves: 6-8
Ingredients: Resource from karalydon.com
For the salad:
1 cup pearl barley
1/2 teaspoon salt
1/2 fennel bulb, shaved
14 mint leaves, thinly sliced
1/3 cup feta cheese
For the dressing:
1 shallot, minced
1 garlic clove, minced
1/4 cup extra-virgin olive oil
2 teaspoons lemon zest (approx. from 1 lemon)
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation:
Preheat oven to 350 degrees.
On a baking sheet, place barley in preheated oven until lightly toasted, about 8-10 minutes. Remove from oven and place in a medium saucepan with 3 cups of water and salt.
Bring water to a boil over high heat. Reduce heat to low, cover and cook for 45-60 minutes, or until tender and the water is absorbed.
While the barley is cooking, prepare the dressing by adding shallot, garlic, olive oil, lemon zest and juice, salt, and pepper to a small bowl. Whisk together until combined.
In a large bowl, combine cooked barley, fennel, mint, feta. Add dressing and toss to combine. Salt and pepper to taste.