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