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A round, white bowl holds the ingredients for a vegan Greek salad, which is served along with cooked pearled barley.
4.88 from 8 votes

Vegan Barley Greek Salad with Herbed Tofu Feta

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 4 servings

Ingredients

  • 3/4 cup dry pearl barley (substitute rice or sorghum for a gluten free option) (135g)
  • 1/2 small red onion, thinly sliced
  • 2 tomatoes, diced (substitute 2 cups halved cherry tomatoes)
  • 1 large seedless cucumber, peeled and diced (about 2 cups after preparation)
  • 1/4 cup loosely packed, chopped mint leaves (10g)
  • 1/2 cup loosely packed, chopped Italian parsley leaves (20g)
  • 2 cups loosely packed, chopped romaine lettuce (60g)
  • 1/3 cup pitted and halved Kalamata olives (55g)
  • 1 batch tofu feta cheese (use the cubed and herbed version)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon freshly ground black pepper
  • Toasted or soft pita wedges for serving (optional)

Instructions

  • Bring a medium pot of water to a rolling boil. Add the barley. Boil the barley, like pasta, for 25-30 minutes, or until the barley is tender but still has some firmness and chew (not mushy). Drain the barley well. Allow it to cool for at least 15 minutes, or transfer it to an airtight container and allow it to cool in the fridge for up to 48 hours before proceeding with the recipe.
  • In a large mixing bowl, combine the cooked barley, tomatoes, cucumber, mint, parsley, romaine, and olives or capers if using. Drain the tofu feta of its marinade and add the cubes.
  • In a small mixing bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour this dressing over the salad ingredients, and toss gently, until everything is well combined. Serve with pita wedges, if desired.