Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, September 5, 2007


3-Grain Greek Salad

click on photo to enlarge

Jyoti's Tasty Tip:


This is another method of using grains by making it into a salad. The famous Greek Salad is the obvious inspiration for this; very casual and comforting. Actually, you can try any other grain you fancy and maybe add some beans too for more protein.

Remember, it's all about the taste!   Chef Jyoti

Serves 8


1 cup organic barley, cooked
1 cup organic wheat berries, cooked
1 cup organic rye berries, cooked
1 cup kalamata olives, pitted & chopped
1 cup organic cucumber, seeded and diced small
1 cup organic roma tomato, seeded and diced small
1 cup organic red onion, diced small
1/2 bunch organic parsley, chopped fine
5 cloves organic garlic, minced
2 tablespoons dried oregano
1 tablespoon dried dill
1/4 cup organic red wine vinegar
3/4 cup organic extra-virgin olive oil
1 teaspoon sea salt and black pepper or to taste


  1. In a large bowl, combine all ingredients. Taste and adjust seasonings.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery