Greek Barley and Peach Salad

You don’t have to wait for the summer to enjoy peaches. Canned peaches are an affordable option during the winter and spring months. They’re delicious in salads, desserts or in an entree. A bonus is that canned peaches actually contain 3.5 times higher vitamin C levels than fresh peaches and contain 1.5 times the antioxidants of fresh peaches too.

I made the above Greek and Barley Peach Salad last night. I used a recipe from the California Cling Peach Board–so good! It may just be the most delicious salad ever and low on the glycemic index charts too 🙂

My daughter Mist and I have dibs on the left overs for our boxed lunches today! I hope you enjoy the recipe below:

Greek Barley and Peach Salad

1 cup pearl barley 250 mL

3 cups water 750 mL

1/2 tsp salt 2 mL

1/4 cup lemon juice 50 mL

2 tbsp olive oil 30 mL

1 garlic clove, minced 1

1/2 tsp dried oregano leaves 2 mL

1 cup cherry tomatoes, cut in half 250 mL

1 14 oz / 398 mL California cling peach slices, halved 1 can

1/2 cup crumbled feta cheese 125 mL

1/4 cup pitted kalamata olives, sliced in half lengthwise 50 mL

1/4 cup each chopped parsley and dill 50 mL (I used Italian parsley as it has a mild taste)

Salt and pepper to taste

Prep 10 min Cook 20 min Total time 30 min 

Directions 

1. Place barley, water and salt in a large saucepan. Bring to a boil, then cover and reduce heat, cooking until barley is tender but not mushy, 20 to 23 minutes. Drain water if there is any. Turn barley in a large bowl.

2. Meanwhile, in a medium bowl, whisk lemon juice with oil, garlic and oregano. Pour about half of the mixture over barley while it’s still warm.

3. Refrigerate barley to cool completely, stirring occasionally. Once cool, toss with tomatoes, peaches, feta, olives, herbs, remaining dressing, salt and pepper to taste.

Serves 4 to 6.

Recipe courtesy of California Cling Peach Board.