coarsely chopped pitted mammoth green olives or kalamata olives
75 mL
1/4 cup
chopped fresh parsley
60 mL
1/4 cup
finely crumbled feta
60 mL
Lemon Dressing:
1/3 cup
olive oil
75 mL
1 tsp
lemon zest
5 mL
1/4 cup
lemon juice
60 mL
3/4 tsp
salt
4 mL
1/4 tsp
pepper
1 mL
Directions
Step 1
Bring 3 cups (750 mL) salted water to a boil. Add barley to pot, reduce to a simmer. Cover and cook 30 min., or until barley is tender. Drain off excess liquid.
Step 2
Meanwhile grill zucchini 2 to 3 min. on barbecue, preheated to medium-high heat, until tender and grill-marked. Remove from grill, chop into bite-size pieces.
Step 3
Transfer zucchini to large bowl along with tomatoes, olives and parsley.
Step 4
In separate small bowl, whisk together Lemon Dressing ingredients.
Step 5
Fold dressing and feta cheese into barley mixture.
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