Mediterranean Barley Salad

Total Time:
55 min
Prep:
15 min
Inactive:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Salad:
  • 2 cups vegetable broth, low-sodium canned, or homemade
  • 1 cup barley
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup chopped Kalamata olives
  • 2 medium tomatoes, diced
  • 1/2 English cucumber, diced
  • 2/3 cup chopped flat-leaf parsley
  • Dressing:
  • 1/2 cup fresh lemon juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
Directions
  • Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.

  • Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


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