Rating: 4.5 stars
60 Ratings
  • 5 star values: 36
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary

cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

220 calories; protein 4.5g; carbohydrates 25.9g; fat 11.8g; sodium 221.1mg. Full Nutrition
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