A beautiful and delicious summer salad, perfect for a Fourth of July or Labor Day picnic, or any buffet table.
1 cup cooked barley (or any whole grain of your choice), chilled
3 large ripe tomatoes, chopped
1 medium cucumber, chopped
1 small red onion, chopped
1 16-ounce can chick peas, drained
1/2 cup pitted kalamata olives, halved if desired
1 cup crumbled feta cheese
1 cup Italian (flat) parsley, chopped
1/2 cup olive oil
1/4 cup red wine or balsamic vinegar, or to taste
4 cups watermelon cubes (bite-size), chilled
In a large salad bowl, combine the barley, tomatoes, cucumber, onion, chick peas, olives, feta cheese and parsley. Stir the oil and vinegar together, drizzle it over the salad to your taste (use more or less as desired). Chill. When ready to serve, toss in the chilled watermelon cubes.
6-8 servings
