Mediterranean Barley Salad recipe

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Ingredients

1 cup barley
2 ½ cups water
7 sun-dried tomatoes
2 cloves garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ cup finely chopped cilantro
1 (4 ounce) can chopped black olives
2 tablespoons olive oil

Nutrition Info

219.6 calories
carbohydrate: 25.9 g
cholesterol: : -
fat: 11.8 g
fiber: 6.3 g
protein: 4.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 221.1 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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.

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