Time and servings
50 minsTotal time
6Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 1 cup pearl barley 250 mL
- 2 medium zucchini, cut in half lengthwise
- 1 cup halved cherry tomatoes 250 mL
- 1/3 cup coarsely chopped pitted mammoth green olives or kalamata olives 75 mL
- 1/4 cup chopped fresh parsley 60 mL
- 1/4 cup finely crumbled feta 60 mL
- 1/3 cup olive oil 75 mL
- 1 tsp lemon zest 5 mL
- 1/4 cup lemon juice 60 mL
- 3/4 tsp salt 4 mL
- 1/4 tsp pepper 1 mL
Method
Step 1
Bring 3 cups (750 mL) salted water to a boil. Add barley to pot, reduce to a simmer. Cover and cook 30 min., or until barley is tender. Drain off excess liquid.Step 2
Meanwhile grill zucchini 2 to 3 min. on barbecue, preheated to medium-high heat, until tender and grill-marked. Remove from grill, chop into bite-size pieces.Step 3
Transfer zucchini to large bowl along with tomatoes, olives and parsley.Step 4
In separate small bowl, whisk together Lemon Dressing ingredients.Step 5
Fold dressing and feta cheese into barley mixture.