This Greek lemon and feta grain salad is a mid-week favourite for a reason

The perfect summer combo

The warmer weather is here and that can only mean one thing: salad season! 

This year, internationally inspired salads will be gracing our picnics, our lunches, and our outdoor evening entertaining tables. 

We’ve included all those delicious, classic Greek flavours - dill, mint, parsley, feta, lemon juice, olive oil… This salad is fresh and healthy, with a tangy lemon dressing. The currants add little pops of sweetness that contrast beautifully with the salty feta.

It’s hearty enough to be a meal on its own (great for vegetarians), but would also go well with chicken, fish or any meat, really!

Recipe note: This recipe requires 45 minutes cooling and standing.

Greek lemon and feta grain salad. Image: Taste.com.au

Greek lemon and feta grain salad recipe

Prep: 20 mins

Cook: 30 mins

Serves: 8

Ingredients

• 330g (1½ cups) pearl barley
• 400g can chickpeas, rinsed, drained
• 4 green shallots, sliced
• 1 Lebanese cucumber, finely chopped
• 2 large celery sticks, trimmed, finely chopped
• 1 green capsicum, deseeded, finely chopped
• ½ cup fresh dill sprigs, coarsely chopped
• ½ cup fresh mint leaves, coarsely chopped
• ½ cup fresh continental parsley leaves, coarsely chopped
• 200g Greek-style feta, crumbled
• 2 tbsp extra virgin olive oil

Lemon dressing

• 45g (1/4 cup) currants
• 125ml (1/2 cup) fresh lemon juice
• 80ml (1/3 cup) extra virgin olive oil

Method

1. Cook the barley in a large saucepan of boiling water for 30 minutes or until just tender. Drain and set aside to cool for 30 minutes.

2. Meanwhile, to make the lemon dressing, combine the currants and lemon juice in a jar. Stand for at least 15 minutes for currants to soften. Add the oil, seal tightly with a lid and shake to combine.

3. Combine the barley, chickpeas, green shallot, chopped vegetables and herbs in a large bowl. Season with salt flakes and freshly ground black pepper. Drizzle with dressing and toss well to combine.

4. Add the feta to the bowl and toss gently to combine. Drizzle with oil and serve.

Originally published as This Greek lemon and feta grain salad is a mid-week favourite for a reason