Greek Watermelon Barley Salad Recipes

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GREEK-STYLE WATERMELON SALAD



Greek-Style Watermelon Salad image

It's not an immediately obvious combination - watermelon, cucumber, olives and feta - but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it's a lovely light lunch; with practically any grilled meat or fish, it's an ideal summer supper.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 9

3 cups cubed watermelon
2 large ripe tomatoes
1 medium cucumber
1 small red onion
1/3 cup pitted kalamata olives
1/3 cup crumbled feta
Some chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

Steps:

  • In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 698 milligrams, Sugar 11 grams

BARLEY GREEK SALAD



Barley Greek Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup pearled barley
Kosher salt
2 cups yellow and red cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup pitted kalamata olives
3 tablespoons chopped fresh mint
1 small red bell pepper, seeded, ribs removed and diced
1 shallot, minced
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
  • Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
  • Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

GREEK WATERMELON-BARLEY SALAD



Greek Watermelon-Barley Salad image

Provided by Laurie Woolever

Categories     easy, salads and dressings

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 1/2 cups barley, rinsed
Salt
1/4 cup diced red onion
1/2 cup extra virgin olive oil
1 green bell pepper, cored and diced
1/4 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
1/2 cup chopped curly parsley
1/4 cup chopped dill

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 670 milligrams, Sugar 8 grams

GREEK STYLE WATERMELON SALAD



Greek Style Watermelon Salad image

Make and share this Greek Style Watermelon Salad recipe from Food.com.

Provided by sheepdoc

Categories     Greek

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups watermelon, cut in cubes
2 large ripe tomatoes, chopped
1 medium cucumber, peeled, seeded, and chopped
1 small red onion, thinly sliced
1/3 cup pitted kalamata olive, chopped
1/3 cup feta cheese
chopped parsley and mint
olive oil
red wine vinegar
salt and pepper

Steps:

  • Mix all ingredients together.
  • Serve at room temperature or chilled.

Nutrition Facts : Calories 114.7, Fat 4.3, SaturatedFat 2.1, Cholesterol 11.1, Sodium 229.5, Carbohydrate 17.7, Fiber 2.6, Sugar 12, Protein 4

GREEK BARLEY SALAD



Greek Barley Salad image

this recipe uses fast cooking barley, but you can use regular barley too, just increase the cooking time to 45 minutes.

Provided by chia2160

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups vegetable broth
1 cup uncooked quick-cooking barley
3/4 cup chopped red pepper
3/4 cup chopped cucumber
3/4 cup cherry tomatoes, cut in halves
1/2 cup chopped red onion, to taste
1/4 cup pitted kalamata olive, sliced
3 tablespoons vegetable broth
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon oregano
1 clove minced garlic
salt, pepper
2/3 cup crumbled feta cheese
4 romaine lettuce leaves

Steps:

  • bring 2 c vegetable broth to a boil.
  • add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
  • remove from heat, drain if necessary, cool completely.
  • combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
  • combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
  • add feta cheese, toss.
  • serve over romaine lettuce leaves.

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Top Asked Questions

How do you make Greek salad with watermelon?
Make sure you lift the watermelon and compare with the others—a ripe watermelon will be heavy, meaning it is full of juice. To give this salad a truly Greek twist, include Kalamata olives and thinly sliced cucumber. You can swap out the balsamic for a simple drizzle of extra virgin olive oil and squeeze of lemon juice.
How do you make the best watermelon and tomato salad?
In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; ⅓ cup pitted kalamata olives; ⅓ cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
What is the best way to make barley salad?
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.
How to cook watermelon feta salad?
In a small bowl add the olive oil, lemon juice and brown sugar and season. Whisk the ingredients to combine, taste and adjust the seasoning. Pour the dressing over the watermelon feta salad and toss to coat. Divide the watermelon feta salad among individual serving plates and serve immediately.

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