Barley Salad (02.27.15)

Posted at 11:36 AM, Feb 27, 2015
and last updated 2015-02-27 20:37:16-05
  • 1 cup pearled barley
  • 1 tomato, chopped
  • 1/2 cup crumbled blue cheese or feta cheese
  • 1/2 cup black olives, sliced
  • 1 small red bell pepper, diced
  • 2 celery stalks, chopped
  • 1/4 cup parsley or cilantro, chopped
  • 1 shallot, minced
  • 2 teaspoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and Pepper, to taste

Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool. (Note: Quick cooking barley is available and will work.)

Combine the tomatoes, blue or feta cheese, olives, bell pepper and celery in a bowl. Add the cooled barley.

In a small bowl, whisk together the shallot, mustard, red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Add dressing and parsley or cilantro to salad; mix well. Refrigerate for at least an hour for best flavor.

Sponsor: Dan’s Market