Mediterranean Barley Salad

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Mediterranean Barley Salad - print recipe

Yield:

Ingredients:


1 1/2 cup	uncooked hulled barley, (whole barley)
1/2 tsp	salt
1 cup	dry sun-dried tomatoes, (30 halves)
1/2 cup	unsulfured dried apricots
	(18 whole)
1 sm	fennel bulb, thinly sliced
	(3/4 cup)
3/4 cup	raw shelled pistachios, (optional)
	roughly chopped
1/2 cup	chopped fresh basil
60 ml	drained capers
24	kalamata olives, pitted and chopped
	Lemon Dressing
	(see separate recipe)
	Lettuce leaves for serving

Method:

8 SERVINGS DAIRY-FREE

The sunny, robust flavors of sun-dried tomatoes, olives and capers, and the crunchy texture of pistachios and fennel are an excellent complement to barley's subtle taste and chewy texture. For the best flavor, use apricots that were dried without sulfur dioxide which preserves color.

In large saucepan, combine barley and cold water to cover by 2 inches.

Cover and let stand at least 6 hours or overnight.

Drain barley. In same saucepan, bring 2 quarts fresh water to a boil. Add barley and salt and return to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain, rinse under cold running water and drain well. Set aside.

While barley is cooking, in shallow bowl, combine tomatoes and warm water to cover. In another shallow bowl, combine apricots and warm water to cover. Let tomatoes and apricots soak 30 minutes. Drain and chop coarsely.

In large bowl, combine barley, tomatoes, apricots, fennel, pistachios if using, basil, capers and olives. Add 3/4 cup Lemon Dressing and toss to blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Bring to room temperature before serving; spoon onto lettuce leaves. Serve remaining dressing on the side,

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