1 (16 oz.)canartichoke hearts, drained and quartered
1cuppepperonicini rings, drained and chopped
3/4 cup red bell pepper, chopped
1/2 cupkalamata olives, sliced
3 Tbsp.fresh basil, chopped
3Tbsp.flat-leaf Italina parsley, chopped
3Tbsp.white or red wine vinegar
1/2 cupextra virgin olive oil
3/4 tsp. ground black pepper
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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.