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Festival Foods

Mediterranean Barley Salad

This salad has a lot of zesty ingredients that work to elevate the flavor, but the true base of the salad is pearl barley.

  • Mediterranean Barley Salad
  • Ingredients
    • 1 cup pearled barley
    • 3 cups water
    • ½ lb. provolone cheese, cubed
    • 1 (16 oz.) can artichoke hearts, drained and quartered
    • 1 cup pepperoncini rings, drained and chopped
    • ¾ cup red bell pepper, chopped
    • ½ cup kalamata olives, sliced
    • 3 Tbsp. fresh basil, chopped
    • 3 Tbsp. flat leaf Italian parsley, chopped
    • 3 Tbsp. white or red wine vinegar
    • 1 ½ Tbsp. grated Parmesan
    • 1 ¾ tsp. granulated sugar
    • ¼ tsp. garlic powder
    • ½ cup extra virgin olive oil
    • ¾ tsp. black pepper
    • ½ tsp. salt

    1. Bring water to a boil in a medium saucepan. Add barley and return to a boil. Reduce heat to low, cover and cook 50-55 minutes or until barley is tender and most of the liquid is absorbed. Allow to cool. 1. In a large bowl, combine cooled barley, provolone cheese, artichoke hearts, pepperoncini, bell pepper, olives, basil and parsley. 1. In a separate bowl, whisk together vinegar, Parmesan, sugar, garlic powder, olive oil, pepper and salt. Taste and adjust seasoning, if necessary. 1. Combine salad ingredients with the dressing and toss to combine. Refrigerate until ready to serve.


    Calories 320, Total Fat 22g (Saturated 6g, Trans 0g), Cholesterol 20mg, Sodium 890mg, Total Carbohydrate 24g (Dietary Fiber 5g, Sugars 1g), Protein 10g, Vitamin A 15%, Vitamin C 45%, Calcium 20%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 10 servings

    Carb Smart Summer Vegetarian Fall Main Dish Side Dish Salad Mediterranean Spring