mediterranean barley salad
Cuisine: Mediterranean
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
Ingredients for the salad:
  • 1 cup dry pearl barley
  • 3 cups water
  • 1 small eggplant, cut into small cubes
  • 1 small zucchini, cut into small cubes
  • 1 red bell pepper, cut into small cubes
  • 1 red onion, cut into thick wedges
  • ½ teaspoon paprika
  • ¼ teaspoon dried oregano
  • Salt and pepper
  • 2 tablespoons olive oil
  • 4 tablespoons pine nuts
  • 15 Greek olives, pitted
Ingredients for the salad dressing:
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 200*C/390°F.
  2. Rinse the barley in a sieve. Bring the barley to boil in a pot with the water and a pinch of salt. Cover, reduce heat to low and let simmer for 30 minutes until cooked through. The barley should be tender and chewy. Drain the barley if any water remains and set aside to cool.
  3. While the barley is cooking, combine the eggplant, zucchini, bell pepper, red onion, paprika, oregano, salt, pepper and olive oil in a mixing bowl. Put all the vegetables in a baking tray and roast them for 20 to 30 minutes until cooked through and golden. Set aside to cool.
  4. In a small jar, shake the salad dressing ingredients together.
  5. In a bowl, combine the cooked barley, roasted vegetables and pine nuts and pour the dressing on top. Mix to coat all the barley and vegetables and serve the salad at room temperature.
Recipe by Savormania at http://www.savormania.com/en/mediterranean-barley-salad-3/