Mediterranean Barley Salad32 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 1 hr 45 min
“A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch. Can be improved with a combination of whole grains, but the barley works on its own.” - by DrkEyedCajn
Original recipe yields 6 servings
- Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
- Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.
Amount Per Serving (6 total)
- 220 cal
- 11.8 g
- 25.9 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"This salad is okay, but I don't like black olives and I thought it was missing something. I substituted Kalamata olives for the black olives, used basil instead of cilantro, and added chopped cucumber..." See more. You can also add a can of garbanzo beans to make it a vegetarian main dish. We topped with feta cheese, for a real Mediterranean flair. With the modifications, it was great!"
"This is a very good healthy salad. I decided to get "creative", and I added a large spoonful of a great artichoke tapenade (Gertie's) that I got at Costco....it was a huge jar & I was looking for mor..." See moree ways to use it up. The second time I made this salad I used roasted red peppers (in the jar) in place of the dried tomatoes in the dressing. Yum, yum. A great salad to experiment with!"
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