Wednesday, August 15, 2007

Recipe of the Week - Barley Salad with Feta and Cranberries

This sounds like a really easy salad that’s perfect for a weekend BBQ. Enjoy the last few cook-outs of the summer!

Serves: 4 to 6
Prep time: 5 minutes
Cook time: 20 minutes

2 cups water
1 cup quick barley
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
15-ounce can chickpeas, drained
1 cup cherry tomatoes, halved
1 medium cucumber, peeled, seeded, diced
1/4 cup packed fresh parsley leaves, chopped
3 tablespoons balsamic vinaigrette
Salt and freshly ground black pepper, to taste

Bring water to a boil in a medium saucepan. Add barley, cover and simmer. Cook 10 to 12 minutes, or until barley is tender. Let stand covered 5 minutes. Transfer barley to a large plate, spreading it in an even layer. Set the plate in the freezer for 5 minutes. While the barley cools, combine cranberries, feta cheese, chickpeas, tomatoes, cucumber and parsley and toss. Once cooled, mix in the barley, then drizzle the vinaigrette over the salad and mix.

The Associated Press