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Active time
10 minutes
Total time
3 hours
12 servings

1 cup whole grain barley kernels

3 cups water

½ pound Provolone cheese, cut into ¼-inch cubes

½ pound Italian salami, cut into ¼-inch cubes (optional)

1 can (16 ounces) artichoke hearts, drained and quartered

1 cup pepperoncini rings, drained (or ⅔ cup whole pepperoncini, sliced into rings)

¾ cup chopped red bell pepper

8 medium white button mushrooms, sliced

½ cup chopped Kalamata or ripe black olives

¼ cup shredded Parmesan chees

3 tablespoons chopped fresh basil leaves

3 tablespoons chopped fresh Italian parsley leaves

⅓ to ½ cup prepared Italian salad dressing (or your own dressing)


  1.  In medium saucepan with lid bring water to a boil.  Add barley and return to boil.  Reduce heat to low, cover and cook 50-55 minutes or until barley is tender and most of liquid is absorbed.  (NOTE: Whole grain barley tends to absorb less moisture than pearl barley and it may be necessary to pour off any unabsorbed liquid after cooking.)  Cool. 
  2. While barley is cooking, combine everything else except dressing in a large bowl. Add cooked and cooled barley.  Drizzle with salad dressing and toss to coat. 
  3. Cover and chill for 2 hours.  Just before serving, toss again, adding more dressing if necessary. 

Recipe and photo courtesy of National Barley Foods Council


Calories: 320
Total Fat: 20g
Saturated Fat: 8g
Sodium: 1260mg
Carbohydrate: 18g
Fiber: 4g
Total Sugars: 2g (Added Sugar: 0g)
Protein: 16g

Yield: 12 servings

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