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Barley Salad With Mint, Cucumber & Olives

  • To start making Barley Salad with Mint, Cucumber & Olives, place the barley in a bowl and cover with warm water and allow it to soak for 45 minutes. 

  • Once the barley is soaked, drain the water. Place the barley in a medium saucepan, add salt and cover with water and add about 2 cups of water. Bring to boil over high heat and reduce the heat to low and simmer for about 50 to 55 minutes or until barley is tender and cooked and all the water is absorbed.

  • After cooking the barley, if there is any water remaining, drain the excess water and cool the barley down to room temperature.

  • Next, heat a teaspoon of olive oil in a pan; add the chopped onions and bell peppers and stir-fry for a couple of minutes until lightly tender. Once tender turn off the heat and allow the peppers to cool.

  • In a large mixing bowl, toss the barley, tomatoes, roasted pepper and onions, cucumbers, mint, and olives. 

  • In a small bowl whisk together the oil, red wine vinaigrette, lemon juice, salt and pepper. Pour over the salad and toss to coat. Check the salt and adjust to suit your taste and serve chilled.

  • Serve the Barley Salad with Mint, Cucumber & Olives for lunch that is wholesome and nutritious.

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