Feta and Pepperoncini Barley Salad

Serve cantaloupe wedges and warm pita bread to complete the menu. Barley and navy beans are excellent sources of dietary fiber in this salad.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 317
Caloriesfromfat 31 %
Fat 10.8 g
Satfat 5 g
Monofat 4 g
Polyfat 1.1 g
Protein 14.3 g
Carbohydrate 42.6 g
Fiber 10.5 g
Cholesterol 25 mg
Iron 4.2 mg
Sodium 973 mg
Calcium 250 mg


1 1/2 cups water
2/3 cup uncooked quick-cooking barley
1 cup (4 ounces) crumbled feta cheese with basil and sun-dried tomatoes
1 cup halved grape or cherry tomatoes
1/2 cup finely chopped pepperoncini peppers
1/2 cup chopped bottled roasted red bell peppers
2 tablespoons chopped fresh basil
1 tablespoon capers, drained
1 tablespoon cider vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon bottled minced garlic
1 (16-ounce) can navy beans, rinsed and drained


Bring 1 1/2 cups water to a boil in a medium saucepan; add barley. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and the barley is tender. Drain and rinse under cold water; drain well.

While the barley cooks, combine feta cheese, tomatoes, peppers, basil, capers, vinegar, olive oil, garlic, and navy beans in a large bowl; toss well. Add the cooked barley; toss gently until combined. Serve immediately.