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Greek Barley Salad

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Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Greek Barley Salad

This hearty main dish salad recipe was shared at a summer reunion on Lake Pend Oreille and it was an instant hit.





3 cups cooked pearl barley (cooking directions follow)
1 can (13-3/4 ounces) artichoke hearts,chopped
1 cup pitted kalamata olives
1 cup (4 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup chopped parsley
1 bottle Litehouse Vinaigrette (Balsamic, Zesty Italian Vinaigrette, and Sophia's are delicious)
16 wooden skewers soaked in water
8 boneless skinless chicken breast halves, cut into 1-1/2 inch cubes


Combine salad ingredients in large bowl. Drizzle 3/4 cup dressing over salad and mix well. Place chicken in sealable plastic bag; pour in remaining dressing/marinade. Seal bag and turn over to coat chicken pieces. Refrigerate for 20 minutes. Remove chicken from marinade and thread onto skewers. Grill or broil 4 to 5 minutes per side or until cooked through. To serve, place a portion of salad on plate and top with 2 chicken skewers. To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to 1 week.