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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Summer Barley Salad Recipe

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This recipe for Summer Barley Salad is from Circle of Serbian Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. uncooked pearled barley
1 medium red onion, cut in half
1 clove garlic
Parsley
1/2 tsp. salt
1 c. mozzarella cheese, diced
2 tsp. kalamata olives, pitted and diced
1 pint cherry tomatoes, cut into halves
1 Tbsp. fresh basil, finely chopped
1/4 c. olive oil
1 tsp. balsamic vinegar
1 Tbsp. red wine vinegar
2 tsp. honey
Directions:
Directions:
1. Add the barley, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes.

2. Discard the onion, garlic and large pieces of parsley. Spread barley out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).

3. Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely.

4. Add onion, cooled barley, mozzarella, kalamata olives, tomatoes, a tablespoon of chopped parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper.

The salad is ready to serve, but can also be made ahead and refrigerated.
Number Of Servings:
Number Of Servings:
8-12
Personal Notes:
Personal Notes:
Can easily be made Lenten by omitting the cheese.

 

 

 

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