Barley Salad (Insalata d'Orzo)
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.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Side dishes, Dinner, Vegetarian, Barley, Quick & Easy, Affordable
Active time
30 minutesYield
4-6 servingsNutrition
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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
Instructions
- 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.
Recipe and content courtesy of Mary Ann Esposito; photo courtesy of Oldways
Nutrition
Calories: 210Fat: 13g
Sodium: 115mg
Carbohydrate: 20g
Protein: 6g
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