Barley Vegetable Provencal Salad
This dish was inspired by my concept of an Italian Rice Salad but as I started putting it together, Provençal emerged! This is one of those dishes that tastes better as it sits; let it stand in the fridge for up to 24 hours before serving. Oh, and in case you’re wondering; barley helps control blood sugar levels, helps lower cholesterol and blood pressure, is insanely high in protein and fibre and tastes great!
Originally posted on July 22, 2013!
Print Barley Vegetable Provencal Salad
- Total Time: 50 minutes
- Yield: 6 1x
Description
This dish was inspired by my concept of an Italian Rice Salad but as I started putting it together, Provençal emerged! This is one of those dishes that tastes better as it sits; let it stand in the fridge for up to 24 hours before serving. Oh, and in case you’re wondering; barley helps control blood sugar levels, helps lower cholesterol and blood pressure, is insanely high in protein and fibre and tastes great!
Ingredients
½ Cup Pearl barley
½ tsp salt, plus extra
Juice of half a lemon
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 Small shallot, diced
¼ Seedless, English cucumber, chopped
1 pint (454 g) grape or cherry tomatoes, halved
2 tbsp Capers, drained
Small handful of Italian parsley, chopped
8–10 Basil leaves, chopped
2 Sprigs of fresh thyme, leaves only; stems discarded
Pepper
Instructions
Bring a large pot of water to boil, season with the ½ tsp salt.
When the water comes to a boil, add the barley. Let it come up to a boil and then drop the heat to low, cover the pot and let it simmer for 45 minutes.
When the barley is cooked, set it aside and let it cool.
Meanwhile, in a large bowl, combine the lemon juice, vinegar and oil, season with salt and pepper and mix well.
Add the shallot; mix well.
Add the cucumber, tomato and capers; mix well.
Add in the cooked barley; mix well.
Add and mix in the parsley, basil and thyme.
Taste and adjust seasoning just before you serve.
Notes
- This can be served immediately but it does taste better as it sits.
- This recipe is begging for some olives (I didn’t have any), pitted French Nicoise Olives would be awesome!
- Prep Time: 5 Minutes
- Cook Time: 45 Minutes
- Category: Side
- Method: Stovetop
- Cuisine: French
