Barley salad

Barley salad


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.


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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