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Greek Inspired Kale and Barley Salad

Ingredients

Scale
  • 1 cup quick-cook barley (cook to packet instructions)
  • 1 bunch of kale – ribs removed and very finely shredded
  • 1 yellow bell pepper diced
  • 2 carrots diced
  • 2 stick of celery diced
  • 2 Persian cucumber diced
  • 1 pack cherry tomatoes halved
  • ½ red onion chopped
  • ½ cup of sun-dried tomatoes
  • ½ cup pitted black Kalamata olives
  • 1 cup of marinated artichokes
  • 1 tub crumbled feta cheese
  • ½ cup good olive oil
  • ½ cup white balsamic/ apple cider/red wine vinegar
  • 1 lemon- zest and juice
  • 2 TBS mustard
  • Salt & pepper to taste

Instructions

Remove ribs from Kale and cut the leaves into very thin strips. Place in a large mixing bowl and set aside.

Bring a large pot of lightly salted water to a boil. Add quick cook barley and cook for 10 minutes. Drain and pour hot barley over kale to wilt it.

Chop the carrots, onion, yellow pepper, celery, and cucumbers into small pieces and add to the bowl. Halve the cherry tomatoes and cut the artichokes, olives, and sundried tomatoes into smaller pieces.

Add to the bowl along with the feta cheese, olive oil, vinegar, mustard, lemon zest, and juice. Use a glove to toss the salad so that everything is nicely coated with the dressing. Season with salt and pepper to taste.

SERVES 8

Find it online: https://melissamayo.com/recipe/greek-inspired-kale-and-barley-salad/