Barley Antipasto Salad
Cook Time Passive Time
45minutes 2hours
Cook Time Passive Time
45minutes 2hours
  • 1cup pearl or whole grain barley
  • 3cups water
  • 1/2pound Provolone cheesecut into ¼-inch cubes
  • 1/2pound Italian salamicut into ¼-inch cubes
  • 1 can artichoke heartsdrained and quartered, 16 ounces
  • 1cup pepperoncini ringsdrained (or 2/3whole pepperoncini, sliced into rings)
  • 3/4cup chopped red bell pepper
  • 8 medium white button mushroomssliced
  • 1/2cup chopped Kalamata or ripe black olives
  • 1/4cup shredded Parmesan cheese
  • 3tablespoons chopped fresh basil leaves
  • 3tablespoons chopped fresh Italian parsley leaves
  • 1/3cup to 1/2prepared Italian salad dressing
  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.