Ingredients

1 Cup AVION Harvest Pearled Barley

7 Sun Dried Tomatoes

4 Tablespoons of Olive Oil

1/2 Cup of finally chopped Cilantro

1 Teaspoon of Black Pepper

21/2 Cups of Water

2 Cloves of Garlic

1 Tablespoon of Balsamic Vinegar

4 Oz Can of Pitted Black Olives

1/2 Cup of Chopped Sweet Red Pepper

Directions

Bring barley and water to a boil in a sauce pan over high heat.

Reduce heat to medium-low, cover and simmer until barley is tender, about 35 minutes.

Drain and cool in a bowl until room temperature.

Puree tomatoes, garlic, 2 tablespoons of olive oil, and balsamic vinegar in a blender. until smooth.

Pour over barley.

Fold in cilantro, olives, black pepper, red pepper, and remaining olive oil.

Cover and refrigerate until cold.

Stir before serving.

Mediterranean Barley Salad

Print Recipe

• CourseSalad
• CuisineGreek

Mediterranean Barley Salad Print Recipe CourseSalad CuisineGreek

Ingredients

• 1 cp AVION Harvest Pearled Barley
• 7 Sun Dried Tomatoes
• 4 tb of Olive Oil
• 1/2 cp finally chopped Cilantro
• 1 ts of Black Pepper
• 21/2 cp water
• 2 cloves garlic
• 1 tb Balsamic Vinegar
• 4 oz Can of Pitted Black Olives
• 1/2 cp Cup of Chopped Sweet Red Pepper

Servings:

Instructions

1. Bring barley and water to a boil in a sauce pan over high heat.
2. Reduce heat to medium-low, cover and simmer until barley is tender, about 35 minutes.
3. Drain and cool in a bowl until room temperature.
4. Puree tomatoes, garlic, 2 tablespoons of olive oil, and balsamic vinegar in a blender. until smooth.
5. Pour over barley.
6. Fold in cilantro, olives, black pepper, red pepper, and remaining olive oil.
7. Cover and refrigerate until cold.
8. Stir before serving.

Recipe Notes

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