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

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

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Really good

April 09, 2015
Surprised this doesn't have any reviews yet because it's really good! My only change was to substitute 1/4 cup kalamata olives and 1/4 cup chopped banana peppers for the pepperonicini because that's what was in the house.  Other than that, I followed the recipe exactly. My husband loved it and ate two servings, leaving me one for lunch tomorrow too.  Served with a tomato-basil soup and some cornbread.  Great for a warm night.