This salad delights the senses and brings the anticipation of barbecue season ahead. Adding steak spice and red cabbage to a traditional Greek salad delights the eyes and the taste buds. Look for salt-free steak spice mixtures at your local grocery store.

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Servings: 4

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Ingredients

  • 4 cups (1 L) water
  • 1/2 cup (125 mL) pot barley, rinsed well
  • 1-1/2 cups (375 mL) diced Ontario Greenhouse Tomatoes (about 2)
  • 1 cup (250 mL) diced Ontario Greenhouse Sweet Red Pepper
  • 1 cup (250 mL) chopped Ontario Red Cabbage
  • 1 cup (250 mL) chopped Ontario Greenhouse Cucumber (about half)
  • 1/4 cup (50 mL) chopped green onions
  • 1/4 cup (50 mL) olive oil
  • 2 tbsp (25 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) unsalted steak spice
  • 4 Ontario Greenhouse Lettuce Leaves
  • 1/4 cup (50 mL) crumbled Ontario Feta Cheese

Instructions

In medium saucepan, bring water and barley to boil over high heat. Cover and reduce heat to low; simmer for 20 to 25 minutes or until desired tenderness. Drain well and rinse under cold water; drain again.

Meanwhile, in 8-cup (2 L) salad bowl, combine tomatoes, red pepper, cabbage, cucumber and green onions; add cooled barley. Sprinkle with olive oil, lemon juice and steak spice; toss to combine.

Line each of 4 plates with lettuce leaf; top with 1-1/2 to 2 cups (375 to 500 mL) salad. Sprinkle each with 1 tbsp (15 mL) feta cheese. Serve immediately.

Nutritional information

  • Protein: 5.0 grams
  • Fat: 16.0 grams
  • Carbohydrate: 27.0 grams
  • Calories: 267
  • Fibre 4.0 grams