Greek-Style Avocado and Barley Salad (2024)

June 4, 2014

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My daughter-in-law, Lindsay served this lovely Greek-Style Avocado and Barley Salad recently at a family get-together. "This has to be the prettiest salad ever!" I said, as it was passed around the table. Then I tasted it. Wow! Not only was it beautiful, but fabulously delicious too.

It's become one of our favorite salads, one that I know I'll be making again and again. And you know what? This is one of those salads that's super versatile and could take on a zillion different faces.

Lindsay used farro for her salad. Isubstituted barley, but either works well. Quinoa would also be delicious, as would Israeli couscous.You could add cucumbers, fresh corn, raw or grilled zucchini, heirloom tomatoes, bell peppers, etc. I've used Salata Ricotta in place of the Feta cheese, whichwas wonderful; but shaved Parmesan would be a delightful substitution as well. See what I mean about versatile?

ThisGreek-Style Avocado and Barley Saladis perfect for serving a crowd, but it also keeps well andleftoversmake delicious lunches for school or work. It's a perfect meal served on it's own or as a side to grilledentrees. Try it, I think you'll love it as much as we do!

P.S. Scott and I are in California this week. We're loving it and have already packed in a ton of adventures, with a family wedding, a visit to an avocado ranch and now, a trip up the lovely California coast. We'll be sharing pictures later this week.

Greek-Style Avocado and Barley Salad

Chris Scheuer

A fabulous, fresh salad that is a meal on it's own; or a delicious side with grilled, roasted or pan-seared entrees.

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Prep Time 3 hours hrs 17 minutes mins

Cook Time 3 hours hrs 17 minutes mins

Course Salad

SERVINGS 6 -8

CALORIES

Ingredients

1 ½ cups uncooked barley
3 cups water
Ingredients for the almonds:
½ cup sliced almonds
1 teaspoon extra virgin olive oil
1 teaspoon melted butter
¼ teaspoon kosher salt or fine sea salt
Ingredients for the dressing:
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon honey
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Ingredients for the salad:
1 5- ounce bag baby arugula
1 large Ripe California Avocado, pitted, peeled and thinly sliced
1 cup cherry or grape tomatoes, halved or quartered
½ medium red onion, thinly sliced
¼ cup Kalamata olives, halved
½ cup Feta cheese, crumbled

Instructions

Combine barley and water in a medium size pot. Bring to a boil, then reduce to a low simmer and cover with lid slightly ajar. Cook for 35-45 minutes or until water has been absorbed. Remove from heat, stir and allow to cool to room temperature.
Preheat oven to 325˚F. Combine almonds, olive oil and salt in a medium size baking pan. Bake for 8-10 minutes or until light golden brown, stirring to redistribute after 5 minutes. Remove from oven and set aside to cool.
Combine all dressing ingredients in a glass jar and shake well to combine. Set aside.
Combine cooked and cooled barley, avocado, arugula, tomatoes, red onion and olives in a large serving bowl (or platter). Add the prepared dressing and toss gently to coat. Taste and add a bit more salt, if needed. Top with Feta cheese and toasted almonds.

Tried this recipe?Let us know how it was!

« How Avocados Grow - A California Avocado Ranch Tour

Reader Interactions

Comments

Lynn kirk says
February 13, 2016 at 8:56 am

What do you think about subbing brown basmati rice, I gave a ton of it?!
Reply
- Chris Scheuer says
  February 13, 2016 at 9:02 am
  
  Hi Lynn, it would be quite different than this but I think it would be delicious!
  Reply
Hong says
January 04, 2016 at 1:03 am

I asked my husband to help me look for an avocado barley salad or similar and he came across your recipe. I was already at the grocery store so we went for it! It took me a while to make but it was absolutely delicious and nutritional. Thanks so much for sharing this healthy yet yummy salad recipe. I look forward to trying it again with the same grain your daughter-in-law used when she introduced it to you.
Reply
- Chris Scheuer says
  January 12, 2016 at 12:05 pm
  
  It's just such a healthy recipe all the way round, isn't it Hong? We're so glad you like it!
  Reply
Beverly Davison says
August 03, 2014 at 6:10 pm

I loved this salad. I am not a fan of quinoa, so I tried the farrow. It was delicious. And as a side note, was skeptical of keeping as leftovers, but it was just as delicious the next day. Thank you for such a delicious and versatile sa
Reply
Sarah & Arkadi says
June 08, 2014 at 8:55 pm

beautiful looking salad! a meal in itself!
Reply
Pam says
June 06, 2014 at 4:32 pm

What a gorgeous salad... love the barley in there.
Reply
TheKitchenLioness says
June 06, 2014 at 4:17 pm

Dear Chris, looking at the pictures on FB, you must have an absolutely wonderful time in California this week - I would love to vistit California one day...
Onto the salad, these salads are my favorites ones, healthy, colorful and a combination of grains and veggies - a true feast for the eyes as well as for the body!
Thanks for another very delicious and inspirational recipe!
Reply
Muna Kenny says
June 06, 2014 at 5:25 am
See Also
Fall-Apart Caramelized Cabbage

What I like about your salads is that they can replace a meal and are so refreshing. Love the clicks 🙂
Reply
cheri says
June 06, 2014 at 2:38 am

Hi Chris, this is a gorgeous salad, really gorgeous. And I love the ingredient list. I can see this being the summer salad for us 2014.
Reply
Mary says
June 06, 2014 at 12:32 am

As you say - SO pretty and I'm sure SO delicious - I seem to live on avocados at the moment so this is perfect!
Mary
Reply
Amira says
June 06, 2014 at 12:29 am

This is Absolutely beautiful, I can add chicken and couscous then I will have a complete meal. Thanks for sharing your daughter in law's recipe.
Reply
Sandra says
June 05, 2014 at 10:47 pm

Very pretty and adaptable to so many tastes!
Reply
Pamela @ Brooklyn Farm Girl says
June 05, 2014 at 8:50 pm

Any salad that has avocado in it makes me a fan of it! This looks so fresh and screams out SUMMER!
Reply
Tricia @ Saving room for dessert says
June 05, 2014 at 4:36 pm

It really looks amazingly fresh and vibrant! I bet it is wonderful. Can't wait for the photos - just love a good adventure 🙂 Happy travels!
Reply
Sophia @ NY Foodgasm says
June 05, 2014 at 1:36 pm

This looks delicious Chris! Soooo totally yummy! You know I love me some Greek and I just love the dressing too!
Reply
Kim - Liv Life says
June 05, 2014 at 4:12 am

Ahhh!! Just look at those gorgeous, perfectly ripe but not too ripe avocado slices!!! Simple perfection, no? What a fabulous salad, I love the colors and versatility. This one is a keeper!
Reply
Angie (@angiesrecipess) says
June 05, 2014 at 3:35 am

What a glorious salad! Bet it would work with bulgar too.
Reply
Laura (Tutti Dolci) says
June 05, 2014 at 3:21 am

Gorgeous salad, Chris! So perfect for summer! I've been following you on IG, looks like you've been having a great trip to CA!
Reply
Rhoda says
June 05, 2014 at 1:20 am

Sounds terrific printed it and will possibly try it father's day when grilling steaks
Reply
Monique says
June 05, 2014 at 12:02 am

Pinned and cannot wait to make..Always GLORIOUS pics!
Reply
Vicki Bensinger says
June 04, 2014 at 11:55 pm

This is a lovely salad. I love barley and it's nice to just put it in a salad instead of it getting swallowed up by broth.
Reply
Maureen | org*smic Chef says
June 04, 2014 at 11:32 pm

A romantic getaway up the California coast? You lucky, well-deserving couple, you. Have a wonderful getaway and I'm going to eat all this salad before you get back. It looks terrific!
Reply
How to Philosophize with Cake says
June 04, 2014 at 11:17 pm

Looks delicious! Love the use of barley. I've never tried mixing avocado with Greek salad, but it sounds amazing! 🙂
Reply
Happier Than A Pig In Mud says
June 04, 2014 at 10:01 pm

Very pretty and I like the dressing ingredients! I'm craving tomatoes now... Gotta get some this weekend:@)
Reply
Ginny Hartzler says
June 04, 2014 at 9:53 pm

I'm also thinking orzo, gorgeous and versatile!!
Reply

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Greek-Style Avocado and Barley Salad (2024)

FAQs

How do you keep Greek salad from getting soggy? ›

You can absolutely store leftover — just try to keep the dressing and the salad separate so that it doesn't get soggy. Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing in a mason jar or similar airtight container for 3-5 days.

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What is Greek salad made of? ›

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. This classic combination is delicious, so I stick to it, just adding a handful of mint leaves for a fresh finishing touch. My olives of choice are Kalamata olives.

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Why is my Greek salad watery? ›

Because the veggies that are used in this salad contain a big amount of water that gets released the longer they sit. So keeping this salad for more than an hour tops, will result in a watery dressing and less crisp vegetables with softened texture. It's better to let this salad sit for just 15 minutes before serving.

How do restaurants get their salads so crisp? ›

Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

View Details ›

How do you prep a salad so it doesn't get soggy? ›

Always store salad dressings separately from your salad; this will prevent your salad from going soggy. Wipe all the vegetables with a paper towel before you cut them and add them to your salad.

Read The Full Story ›

Is it OK to eat Greek salad everyday? ›

Conclusion. Greek salad is much more than a simple dish; it's a powerhouse of nutrients, offering myriad health benefits ranging from improved heart health to weight management. By making it a regular part of your diet, you can enjoy these benefits while indulging in one of the Mediterranean's most beloved dishes.

Learn More ›

What is the dressing made of in a traditional Greek salad? ›

Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature. Pour over salad and enjoy!

Get More Info ›

Why is a Greek salad so high in calories? ›

Greek salad: While a Greek salad has a lot of “healthy” ingredients, the additions give it its flavor and appeal. Feta, stuffed grape leaves and olives can add hundreds of extra calories and grams of fat. This salad may start with a 300-calorie base, but just the olive oil in the dressing racks up 200 calories.

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Are Greek salads good for weight loss? ›

The combination of fiber-rich vegetables and protein-packed cheese in Greek salad helps control appetite and supports weight loss efforts. Additionally, the monounsaturated fats in olive oil promote a feeling of fullness.

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How can you ensure salad greens will be crisp? ›

Ample circulation of air is key to keeping lettuce crisp and fresh for longer. For this reason, a plastic or glass storage container may be preferable over a bag. A container allows the leaves more room so they don't get squished or bruised during storage.

View Details ›

Can you put dressing on salad the night before? ›

Dress half your salad with half your dressing the night before, and pack the other half of the salad and the dressing for lunch.

Get More Info ›

How do you keep salad crisp and dry? ›

Show Me More ›

Why does salad get soggy after you put dressing on it? ›

The vinegar or citrus juice you used in your dressing breaks down the cell structure of the leaves, releasing water trapped in the greens. Which is why your 18-hour-old leftover salad is all wet and deflated. Salad hates that.

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How do you keep cold pasta salad from drying out? ›

Because pasta salad wants to dry out as it sits, I like to load mine up with secret, juicy weapons — ingredients that deliver both flavor and moisture (think: olives, capers, pickles, and peppers). These can help build flavor (zippy! Briny!

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