Mediterranean Barley Salad

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.

Original recipe makes 6 servings

Ingredients

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

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    1 hr 45 mins

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.

Nutrition

Calories: 220 kcal
Carbohydrates: 25.9 g
Cholesterol: 0 mg
Fat: 11.8 g
Fiber: 6.3 g
Protein: 4.5 g
Sodium: 221 mg

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