Greek Watermelon-Barley Salad

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 Information

  • Nutritional analysis per serving (6 servings)

    481 calories; 25 grams fat; 6 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 14 grams protein; 22 milligrams cholesterol; 518 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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.

45 minutes