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Barley Feta Toss Salad


1 cup pearl barley
3 cups water
1 teaspoond salt
1/3 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
teaspoon dried oregano
cup onion; finely chopped
cup parsley; finely chopped
2 tomatoes; diced
1 small green or red capsicum; diced
cup feta cheese; crumbled
lettuce leaves


Place barley, water and 1 teaspoon of the salt in saucepan. Bring to boil. Cover, reduce heat to low and cook 45 minutes or until barley is tender and liquid is absorbed.

Combine oil, lemon juice, vinegar, oregano and remaining salt and pour over hot cooked barley. Cool to room temperature.

Gently stir in onions, parsley, tomatoes, capsicum and cheese. Serve salad chilled or at room temperature on lettuce-lined plates. Garnish each serving with tomato wedges or a lemon slice.

Serves 6.

This Greek inspired salad is filled with lively Mediterranean flavours and colours. Serve as a side dish for supper or as a light luncheon.
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