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Spring Challenge 2012 Day 3- Mediterranean Barley Salad

Mediterranean Barley Salad


2 Tablespoons fresh lemon juice

1 Tablespoon dijon mustard

Pinch of sea salt

2 Tablespoons sherry vinegar or 1 tablespoon of apple-cider vinegar plus 1 tablespoon of umeboshi vinegar

1 Tablespoon minced shallot

1/4 Cup olive oil


5 Cups spring water

2 Cups pearl or hulled barley

1/2 Teaspoon sea salt

2 Bay leaves

2 Tablespoons chopped fresh oregano or 2 teaspoons dried and crumbled

1/3 Cup pitted and chopped kalamata olives 1/3 Cup drained capers

1/2 Cup toasted pine nuts

1/4 Cup finely chopped green onions

To make dressing, combine all ingredients in a mixing bowl or dressing bottle and set aside.

To prepare salad, bring water to a boil. Add barley with salt and bay leaves. Simmer for 1 hour or until all water is absorbed. Cool and add dressing and oregano. Chill about 2 hours or until ready to serve. Before serving, add olives, capers, pine nuts and green onions. Serve.

-Holy crap this dish was sooo good! We didn’t wait for this to cool down we ate it when it was still warm. My kids loved it  and Pan said “I love it and I don’t even like barley”


All recipes are posted with the permission of Jessica Porter .

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