Mediterranean Barley Salad

Servings |
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Ingredients
- 1 cup pearled barley
- 3 cups water
- 1/2 pound provolone cheese, cubed
- 1 (16 oz.) can artichoke hearts, drained and quartered
- 1 cup pepperonicini rings, drained and chopped
- 3/4 cup red bell pepper, chopped
- 1/2 cup kalamata olives, sliced
- 3 Tbsp. fresh basil, chopped
- 3 Tbsp. flat-leaf Italina parsley, chopped
- 3 Tbsp. white or red wine vinegar
- 1.5 Tbsp. grated parmesan
- 1.75 tsp. granulated sugar
- 1/4 tsp. garlic powder
- 1/2 cup extra virgin olive oil
- 3/4 tsp. ground black pepper
- 1/2 tsp. salt
Ingredients
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Instructions
- Bring water to a boil in a medium saucepan. Add barley and return to a boil. Reduce heat to low, cover and cook 50-55 minutes or until barley is tender and most of the liquid is absorbed. Allow to cool.
- In a large bowl, combine cooked barley, provolone cheese, vegetables and herbs through Italian parsley.
- In a separate bowl, whisk together remaining ingredients to make the dressing. Taste and adjust seasoning, if necessary.
- Combine salad ingredients with the dressing and toss to combine. Refrigerate until ready for use.
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