Mediterranean Barley Salad

By michaelmeiner

Ingredients

• 1 1/2 cups pearled barley
• 1/2 teaspoon oregano
• 1 English hothouse cucumber with skin
• 1 cup grape tomatoes -- sliced into 1/4" rounds
• 3/4 cup kalamata olives -- chopped
• 3/4 cup marinated artichoke heart
• 6 mint leaves -- chopped
• 3 tablespoons olive oil
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Details

Servings 1

Preparation

Step 1

Heat a large skillet over medium high heat. Add barley and toast for 6-7 minutes, until you begin to small it. Shake the barley every few minutes. Add oregano. Add water to cover the barely by 1/2 inch. Simmer, uncovered for 20-30 minutes. Add water 1 tablespoon at a time if it has cooked out.

Slice the cucumber in half lengthwise, remove and discard seeds, then cut each half into 3 long strips, then into 1/4 inch dice. Place into large bowl.

Add tomatoes, olives, artichokes, mint, olive oil, vinegar, salt and pepper. Add the barley and mix well.

Can be served hot or room temperature or in ramekins.