Greek Barley Salad

2 cups Treasure State Hulless Barley, cooked and cooled. (Boil 2 Cups barley in 6 Cups water for 5 minutes. Let stand, lid on, for at least an hour until tender. Will expand to about 5 cups.)

• 1/4 Cup red wine vinegar
• 2 Cups cherry tomatoes, quartered
• 1/2 Cup black olives, chopped
• 1/4 Cup parsley, minced
• 1/4 Cup Feta cheese, crumbled
• 2 Tablespoon extra virgin olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Combine all ingredients in a large bowl. Toss well and serve cold or at room temperature.

Tip—Drain off any excess water after cooking the barley and add the vinegar to the barley while still warm. Add the rest of ingredients after barley has cooled.

Western Trails Food · 313 W. Valentine · Glendive, MT 59330
406-377-4284 · www.westerntrailsfood.com · info@westerntrailsfood.com