Barley salad

    4 hours 45 min

    This salad is influenced from the flavours of the Mediterranean. Barley is tossed with olives and coriander in a sun-dried tomato and balsamic vinegar dressing. Refreshing, light and perfect for summer barbecues.

    49 people made this

    Serves: 6 

    • 180g pearl barley
    • 600ml water
    • 7 sun-dried tomatoes
    • 2 cloves garlic
    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 25g finely chopped coriander
    • 75g chopped black olives
    • 2 tablespoons olive oil

    Prep:15min  ›  Cook:30min  ›  Extra time:4hr chilling  ›  Ready in:4hr45min 

    1. Bring barley and water to the 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 centre, 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 liquidiser until smooth. Pour over the barley. Fold in the coriander, olives and remaining olive oil until blended. Cover and refrigerate until cold. Stir before serving.
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    Reviews in English (45)


    This salad is okay, but I don't like black olives and I thought it was missing something. I substituted Kalamata olives for the black olives, used basil instead of cilantro, and added chopped cucumber. You can also add a can of garbanzo beans to make it a vegetarian main dish. We topped with feta cheese, for a real Mediterranean flair. With the modifications, it was great!  -  21 Jul 2008  (Review from Allrecipes US | Canada)


    This is a very good healthy salad. I decided to get "creative", and I added a large spoonful of a great artichoke tapenade (Gertie's) that I got at was a huge jar & I was looking for more ways to use it up. The second time I made this salad I used roasted red peppers (in the jar) in place of the dried tomatoes in the dressing. Yum, yum. A great salad to experiment with!  -  24 Apr 2008  (Review from Allrecipes US | Canada)


    Excellent salad. Someone mentioned having the feeling that something was missing. I agree, I added a 1/2 cup of crumbled feta cheese and a little bit of salt and it worked great for me.  -  01 Dec 2008  (Review from Allrecipes US | Canada)

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