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Mediterranean Barley Salad

Featured in the Honolulu Star-Advertiser on January 1, 2014.



Mediterranean Barley Salad

  • 2 1/4 cups water
  • 3/4 cup uncooked pearl barley
  • 1 1/2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 cup thinly sliced fennel bulb (about 1 small bulb)
  • 1/3 cup chopped fresh parsley
  • 1/4 cup finely chopped red onion
  • Kosher salt to taste
  • 1/2 teaspoon coarsely ground black pepper
  • 8 pitted kalamata olives, halved
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1/3 cup chopped walnuts, toasted


Bring water and barley to a boil in a saucepan. Cover, reduce heat, and simmer for 25 minutes or until tender and liquid is almost absorbed. Cool to room temperature. Combine lemon rind, lemon juice, olive oil, and mustard in a bowl; stir well with a whisk. Add barley, fennel, and next 6 ingredients (through beans); toss gently. Cover and refrigerate for 30 minutes. Garnish with walnuts just before serving. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
380 calories, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 450 mg sodium, 50 g carbohydrate, 12 g fiber, 3 g sugar, 12 g protein


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