Barley Vegetable Provencal Salad
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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!
Serves up to 6
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
– 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!
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