Barley Salad with Broiled Feta and Tomatoes

My sister introduced me to this delicious barley salad (found in the Kinfolk Table cookbook) last week and we loved it so much the first time she made it, we begged her to make it again a few days later. It’s the perfect summer salad with the roasted tomatoes and feta adding more depth and flavour than your average grain salads.  (Note: we substituted buckwheat for barley in the photos above because my mom is gluten intolerant, and it worked just as well.) It’s super easy to prepare so don’t be put off by the long list of ingredients. Here’s what you’ll need…

Ingredients:

-230g feta cut into small cubes
-230g small ripe tomatoes, halved
-70g pitted black olives
-¼ cup chopped fresh herbs such as rosemary, oregano, thyme
-60ml (¼ cup) extra virgin olive oil
-200g pearled barley
-2 cups water
-Salt
-2 ripe avocados, cut into cubes
-455g marinated artichokes, in wedges
-1 cucumber, seeded and chopped
-2 cups fresh basil leaves, thinly sliced
-30ml (2 tbspn) fresh lemon juice
-Freshly ground pepper

Method

Preheat oven to 200 C, position rack in centre of oven.

Combine feta, tomatoes, olives, herbs and olive oil on a foil lined baking tray and toss to mix. Bake for 25 mins or until the feta has melted and the tomatoes are soft and brown.

Meanwhile, bring barley, water and ½ tsp salt to boil in a medium saucepan over medium-high heat. Reduce the heat to medium, cover and simmer for 20 mins or until tender. Fluff barley with fork and transfer to a salad bowl. Add avocados, artichokes, cucumber, basil and lemon juice to the barley and toss to combine. Stir in the feta mixture. Season to taste with salt and pepper.

Serve and enjoy!

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