- 1 cup barley
- 2 1/2 cups water
- 7 sun-dried tomatoes
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup finely chopped cilantro
- 1 (4 ounce) can chopped black olives
- 2 tablespoons olive oil
- Bring barley and water to a 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 center, about 30 minutes. Drain and cool to room temperature in a bowl.
- Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.
03/17/2017
recipepes.com
Mediterranean Barley Salad, recipe
PT15M
PT1H
5
455 calories
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