A fresh an hearty whole grain salad full of bright flavours from olives and sundried tomatoes. This salad is perfect for making ahead and keeps for several days.
Cook Time1 hourhr
Total Time1 hourhr
Course: Salad
Cuisine: Mediterranean
Keyword: barley, broccoli
Servings: 4servings
Calories: 295kcal
Author: Trish | The infinebalance Food Blog
Ingredients
I cup pot barleyrinsed
3cupswater
2cupsbroccoli chopped
3-4kale leavesstems removed and sliced or chopped
¼cupsun-dried tomatoes packed in oildrained and sliced
½cupblack olivepitted and chopped
2tablespoonsolive oil
1-½tablespoonslemon juice
salt and black pepper
Instructions
Add the barley and the water to a medium sized sauce pan and bring to a boil over high heat. Reduce heat to low, cover and simmer for 40 minutes or until water is absorbed and barley is tender. Remove from the heat, fluff with a fork and allow to cool.
I cup pot barley, 3 cups water
While the barley is cooking bring pot of salted water to a boil. Add the broccoli and cook for 1 minute. Drain and then immediately plunge into ice water. Let the broccoli sit in the cold water for a minute to complete cool then drain and pat dry.
2 cups broccoli chopped
Stack the kale leaves and slice into ribbons
3-4 kale leaves
Whisk together olive oil and lemon juice. Add salt and pepper to taste.
2 tablespoons olive oil, 1-½ tablespoons lemon juice, salt and black pepper
In a large mixing bowl add barley, broccoli, sun-dried tomatoes, olives and kate. Pour dressing over salad and toss well. Serve
¼ cup sun-dried tomatoes packed in oil, ½ cup black olive
Notes
This recipe calls for pot barley. If you only have pearl barley on hand, it doesn't matter and won't impact the recipe. Just adjust the cooking time - o use the cooking instructions on the package for best results.