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medium zucchini, cut in half lengthwise
halved cherry tomatoes
coarsely chopped pitted mammoth green olives or kalamata olives
chopped fresh parsley
finely crumbled feta
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.
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.
Transfer zucchini to large bowl along with tomatoes, olives and parsley.
In separate small bowl, whisk together Lemon Dressing ingredients.
Fold dressing and feta cheese into barley mixture.
Nutrition Description: Per serving: 1 cup (250 mL)
Saturated Fat: 3
Cholesterol: 5 mg
Sodium: 510 mg