Mediterranean Barley Salad
  • 1 cup pearled barley
  • 3 cups water
  • 1/2 pound provolone cheese, cubed
  • 1 (16 oz.)can artichoke hearts, drained and quartered
  • 1cup pepperonicini rings, drained and chopped
  • 3/4 cup red bell pepper, chopped
  • 1/2 cup kalamata olives, sliced
  • 3 Tbsp. fresh basil, chopped
  • 3Tbsp. flat-leaf Italina parsley, chopped
  • 3Tbsp. white or red wine vinegar
  • 1.5Tbsp. grated parmesan
  • 1.75tsp. granulated sugar
  • 1/4tsp. garlic powder
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp. ground black pepper
  • 1/2 tsp. salt
  1. 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.
  2. In a large bowl, combine cooked barley, provolone cheese, vegetables and herbs through Italian parsley.
  3. In a separate bowl, whisk together remaining ingredients to make the dressing. Taste and adjust seasoning, if necessary.
  4. Combine salad ingredients with the dressing and toss to combine. Refrigerate until ready for use.