Pearl Barley Salad

Toronto Star clipping-haven't made Maybe try with quinoa?

Pearl Barley Salad

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  • Prep Time


  • Total Time


  • Servings



  • 3 cups water

  • 1 cup pearl barley

  • 3 cloves garlic, chopped

  • ½ tsp salt

  • 2 tsp dijon mustard

  • ¼ cup red wine vinegar

  • ½ cup olive oil

  • 6 green onions, chopped

  • ½ cup chopped radishes - NO

  • ½ red pepper, chopped

  • ½ yellow pepper, chopped

  • ¼ cup each: chopped parsley, chopped basil

  • 2 tbsp chopped chives

  • salt & pepper to taste


Combine wter, barley, 2 cloves chopped garlic and salt in medium saucepan. Bring to boil over high. Reduce heat to medimum-low or low; cover and simmer 35 min or until barley is just tender. Drain any excess water. Transfer to serving bowl. In smal bowl, whisk mustard, remaining 1 clove garlic and vinegar. Slowly whisk in oil. Stir half this dressing into barley. Let stand on countil til cool. Stir in onions, radishes, peppers, parsley, basil and chives. Toss with remaining dressing. Season to taste with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve. Makes 6 servings.


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