Mediterranean Barley Salad

I created this salad last summer when I wanted something made with barley (had a diabetic visiting) and other delicious vegetables. I went with a Mediterranean flare and it worked. After several tweaks along the way, I think I have it the way I want it.

The salad is extremely versatile-- you can use it as a main dish or a side.  Eat it warm, room temp, or chilled.  Eat it in a bowl, in a pita, or on a plate.  It's quick and easy and tastes so fresh you'll be wishing you had an unlimited supply of it in your fridge (although, I will say, it does tend to taste better the next day).  

Bring it to your next picnic or BBQ and see how fast it disappears. This dish keeps for a couple days, so it's very easy to make ahead. It's also easy to prepare in steps.

We love eating this with a good green salad and a bowl-full of chilled purred vegetable soup.

Mediterranean Barley Salad

Serves 4-6 (7 cups)

Active time: 15 minutes

Cook Time: 45 minutes

Total time: 45 minutes

Serving Suggestions: Serve with a summer gazpacho and garden salad.

What you'll need:

• 1 cup pearled barley + 2 1/2 cups broth OR water
• 1 clove garlic
• 1 TBLS balsamic vinegar
• 2 TBLS olive oil  OR garbanzo liquid
• 1/4 cup sun-dried tomatoes (packed in oil), rinsed and drained
• 1/2 cup chopped fresh basil leaves (about 20 leaves) OR 2 TBLS dry
• 3/4 cup finely diced red onion
• 1 15 oz can garbanzo beans, rinsed and drained
• 1 6 oz can pitted black olives, drained and sliced in half
• 1 jarred red pepper, chopped (about 3/4 cup)
• 1 cup shredded zucchini
• salt and pepper to taste
• Feta cheese crumbles (optional)

What you'll do:

• Cook barley.
• Meanwhile, puree garlic, vinegar, olive oil and tomatoes in a food processor to form a dressing.
• When barley is done, transfer to a bowl and stir in dressing.
• Stir in all other ingredients until evenly combined.
• Sprinkle individual servings with feta if desired.

Time tip:

Cook barley ahead of time

Chop and dice everything while barley is cooking