Print Recipe
Barley Antipasto Salad
Cook Time 45 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • 1 cup pearl or whole grain barley
  • 3 cups water
  • 1/2 pound Provolone cheese cut into ¼-inch cubes
  • 1/2 pound Italian salami cut into ¼-inch cubes
  • 1 can artichoke hearts drained and quartered, 16 ounces
  • 1 cup pepperoncini rings drained (or 2/3whole pepperoncini, sliced into rings)
  • 3/4 cup chopped red bell pepper
  • 8 medium white button mushrooms sliced
  • 1/2 cup chopped Kalamata or ripe black olives
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh basil leaves
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 1/3 cup to 1/2prepared Italian salad dressing
Cook Time 45 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • 1 cup pearl or whole grain barley
  • 3 cups water
  • 1/2 pound Provolone cheese cut into ¼-inch cubes
  • 1/2 pound Italian salami cut into ¼-inch cubes
  • 1 can artichoke hearts drained and quartered, 16 ounces
  • 1 cup pepperoncini rings drained (or 2/3whole pepperoncini, sliced into rings)
  • 3/4 cup chopped red bell pepper
  • 8 medium white button mushrooms sliced
  • 1/2 cup chopped Kalamata or ripe black olives
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh basil leaves
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 1/3 cup to 1/2prepared Italian salad dressing
Instructions
  1. In a medium saucepan with lid bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole-grain barley, it may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.) Cool.
  2. In a large bowl, combine cooked and cooled barley, Provolone cheese, salami, artichokes, pepperoncini, bell pepper, mushrooms, olives, Parmesan cheese, basil, and parsley.
  3. Drizzle with salad dressing and toss to coat. Cover and chill for 2 hours.
  4. Just before serving, toss again, adding more dressing if necessary.