Greek-style Lentil & Barley SaladFeatured

Greek-style Lentil & Barley Salad

Recipe courtesy of Canadian Pulse Industry



For 8 Serving(s)


  • 75 ml dry pearl or pot barley
  • 75 ml dry green lentils
  • 250 ml chopped flat-leaf parsley
  • 125 ml diced cucumber
  • 1 large tomato, diced, or 1 cup halved grape tomatoes
  • 125 ml crumbled feta
  • 30 ml finely chopped mint or 1 Tbsp (15 mL) chopped fresh oregano
  • 125 ml canola oil
  • 75 ml balsamic vinegar
  • 15 ml maple syrup or brown sugar
  • 10 ml grainy mustard
  • 1 garlic clove, finely crushed


  1. In a medium saucepan of boiling water, cook barley and lentils for 40 minutes, until both are tender. Drain well in a colander and set aside to cool completely. Lentils and barley can be cooked ahead and refrigerated for up to 3 days before finishing salad.
  2. In a large bowl, toss barley, lentils, parsley, cucumber, tomato, feta and mint. In a small bowl or jar, whisk or shake together canola oil, vinegar, maple syrup, mustard, and garlic and drizzle over salad to taste. Toss to coat.
  3. Serve immediately, or refrigerate until needed.