Recipe | Italian Barley Salad

Hi Friends!

Ok. I need help! I had a lovely relaxing weekend. Played baseball all Saturday, was in bed by 10pm. Had a lovely sleep and was up by 8am on Sunday. Had a very relaxing Sunday, and was in bed by 10pm again. Woke up this morning with a terribly sore throat, bit of a fever, and all over feeling of sickness. 🙁 I am on vacation as of Saturday, and would HATE to start my vacation off being sick. Any cold/flu/sick remedies that’ll take this away ASAP are more than welcome! I have already pumped myself full of vitamins but feel as though I need more!

Alright, enough of that. Life must go on. So, here it is! My delicious recipe for today. A simple, easy, and light Italian Barley Salad.

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Italian Barley Salad


  • 4 cups cooked barley, follow package instructions – this works best if the barely is fully cooked (even cooked day ahead)
  • 1 cup kalamata olives, pitted
  • 1 cup mini bocconcini
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Italian salami, cubed
  • 1/4 cup fresh basil, chopped
  • 1/2 cup – 1 cup vinaigrette **
  • Coarse salt, to taste
  • Freshly cracked black pepper, to taste


Toss all ingredients into a big salad bowl together. Start with a half cup of vinaigrette**, then taste and add more to your discretion. Season the same way – add a pinch, then taste, and add more to your discretion. 

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** I used my SO’s Lemon Caper Vinaigrette. Grab an immersion blender or Magic Bullet. Add in a couple tablespoons of capers, a good glug of EVOO, the juice of 1 lemon, 2 tsp smooth Dijon mustard, a couple teaspoons of chopped fresh herbs (basil is great here), and a good old pinch of coarse salt & freshly cracked black pepper.  Blitz, taste, and adjust seasoning as necessary. 

This vinaigrette is great with almost anything! 

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Let the salad sit for 20 minutes or so, to let all the flavour combine. This is best served at room temperature. 





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