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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