Mediterranean Barley Salad

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So today’s post is going to be a really short.

Why?

Because it’s a beautiful Friday here in California and I’m excited about this evening’s festivities.

We’re going to Saratoga Chocolates to get my prize for winning last night’s bet. See my husband and I were watching the DVR of The Voice and he bet me that he could pick all the winners. I agreed with him on three out of four. But Vicci’s performance of The Dog Days are Over with the drums was awesome. All day I’ve had the “The dog days are over, The dog days are done” stuck in my head. I picked Vicci, Kev picked Nakia and I won!

After my victory chocolate trip, we’re headed to our favorite winery in Saratoga, California,Savannah-Chanelle, where we will partake in a wine pick up party. Never been to one? Just imagine: as you arrive, they hand you a glass, are willing to ‘taste’ anything that’s open, have lovely music with tasty treats and at the end of the night, you take home a couple bottles of wine. Definitely one of the perks of living in California…

Now on to today’s recipe; this came about because we hosted a dinner party where we served Shrimp Creole. While there wasn’t much Creole left, I had quite a bit of barley remaining. In an effort not to waste it, I went digging in the cabinet and the result was this great summer Mediterranean Barley Salad. I was really surprised how good it was…even Kev like it, and he is not a cold salad person.

Ingredients:

2 cups cooked barley

Two handfuls of grape tomatoes, halved

6 – 8 black olives, sliced

6 – 8 green olives, sliced

1/3 cup feta cheese

Dressing:

1 tablespoon olive oil

1 shallot minced

1 clove garlic minced

1/4 cup Greek dressing

1/2 cup water

Instructions:

  1. In a small saucepan, heat olive oil over medium heat. Add shallots and garlic and stir for 2 min. or until fragrant.
  2. Add water and dressing and stir over medium heat for 5 to 10 min.
  3. Stir olives and tomatoes into barley. Pour over ½ cup of dressing and stir. Top with feta cheese and enjoy.
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