Today I made Indian food (and fish) for the first time in my life! But that's not what this post is about (I'll talk about that adventure later). This post is about something I made just over a week ago. We decided to have taco night, and I thought that it was a good excuse to try out a recipe that I've had in my recipe box for some time. It looks great, tastes fresh, and is really refreshing on a hot day. Here's the recipe! (and a picture of how it looked when I made it)
Mediterranean Barley Salad
Ingredients
- 1 cup barley
- 2 1/2 cups water
- 7 sun-dried tomatoes
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (I used white vinegar)
- 1/2 cup finely chopped cilantro
- 1 (4 ounce) can chopped black olives
- 2 tablespoons olive oil
Directions
- Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
- Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.
