Barley Salad (Insalata d'Orzo)

Bring 2 cups of water to a boil in a large saucepan. Add the barley, cover, reduce the heat, and simmer until tender about 20 to 40 minutes. Drain and rinse with cold water. Transfer to a large bowl.
Stir in the parsley, carrot, cucumber, cheese, oregano, radicchio, olive oil, lemon juice and salt. Mix to combine and set aside.
Cut the tops oﬀ the tomatoes and reserve. Hollow out the pulp, cube it and mix it into the barley mixture. Stuﬀ the tomato cavities with the mixture and replace the tops.
Serve or refrigerate until needed. Bring to room temperature before serving.

Banner Image:

MED_Barley_Salad.jpg

Grain:

Barley [1]

Ingredients:

2 cups water

½ cup uncooked hulled whole or pearled barley

¼ cup minced fresh parsley

½ cup grated carrot

½ cup diced cucumber

½ cup diced provolone cheese

1 ¼ teaspoons dried oregano

½ cup shredded radicchio

4 tablespoons extra virgin olive oil

Juice of one large lemon

Salt to taste

4 to 6 large beefsteak tomatoes

Active time:

30 minutes

Yield:

4-6 servings

Nutrition:

Calories: 210, Fat: 13g, Sodium: 115mg, Carbohydrate: 20g, Protein: 6g

Author:

Recipe and content courtesy of Mary Ann Esposito; photo courtesy of Oldways

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable

Course:

Side dishes

Meal:

Dinner

Dietary choice:

Vegetarian

Rating:

Description:

Barley is possibly the oldest grain in the world. Adaptable and strong, it grows on both frigid mountaintops and in blistering desert heat. Here it brings character to an easy-to-make Mediterranean salad.