Barley salad

    Barley salad

    5saves
    4hr45min


    49 people made this

    About this recipe: 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.

    Ingredients
    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

    Method
    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate