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Greek-Style Avocado and Barley Salad

A fabulous, fresh salad that is a meal on it's own; or a delicious side with grilled, roasted or pan-seared entrees.

Prep Time
3 hrs 17 mins
Cook Time
3 hrs 17 mins
Servings: 6 -8
Course: Salad

Ingredients

  • 1 ½ cups uncooked barley
  • 3 cups water
  • Ingredients for the almonds:
  • ½ cup sliced almonds
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon melted butter
  • ¼ teaspoon kosher salt or fine sea salt
  • Ingredients for the dressing:
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Ingredients for the salad:
  • 1 5- ounce bag baby arugula
  • 1 large Ripe California Avocado pitted, peeled and thinly sliced
  • 1 cup Cherry or grape tomatoes halved or quartered
  • ½ medium red onion thinly sliced
  • ¼ cup kalamata olives halved
  • ½ cup feta cheese crumbled

Instructions

    Cup of Yum
  1. Combine barley and water in a medium size pot. Bring to a boil, then reduce to a low simmer and cover with lid slightly ajar. Cook for 35-45 minutes or until water has been absorbed. Remove from heat, stir and allow to cool to room temperature.
  2. Preheat oven to 325˚F. Combine almonds, olive oil and salt in a medium size baking pan. Bake for 8-10 minutes or until light golden brown, stirring to redistribute after 5 minutes. Remove from oven and set aside to cool.
  3. Combine all dressing ingredients in a glass jar and shake well to combine. Set aside.
  4. Combine cooked and cooled barley, avocado, arugula, tomatoes, red onion and olives in a large serving bowl (or platter). Add the prepared dressing and toss gently to coat. Taste and add a bit more salt, if needed. Top with Feta cheese and toasted almonds.