Barley Antipasto Salad
Whole grains, olives, herbs, vegetables, and cheese make this dish a great balanced meal. While the salami adds extra Mediterranean flavor, you can leave it out if you prefer a vegetarian salad.
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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)
- 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.
- 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.
- 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
Nutrition
Calories: 320Total Fat: 20g
Saturated Fat: 8g
Sodium: 1260mg
Carbohydrate: 18g
Fiber: 4g
Total Sugars: 2g (Added Sugar: 0g)
Protein: 16g
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