Mediterranean Barley Salad

Mediterranean Barley Salad

Mediterranean Barley Salad



  • 1 14 oz. can small white beans
  • About 1.5 cup uncooked quick barley
  • 1 tsp. salt
  • 1 Tbsp Dill seasoning
  • 1 32 oz. container chicken broth
  • ½ red onion (thinly sliced)
  • 1 cucumber deseeded and diced
  • 4 Tbsp Italian parsley (roughly chopped)
  • 1 bunch green onions, chopped
  • 1/4 cup almond slivers or chopped
  • 1/4 cup sliced Kalamata olives
  • Tomatoes, optional
  • Dressing
  • The juice of 1 lemon
  • ¼ cup olive oil
  • 2 garlic cloves
  • 1 tsp. salt
  • 1 tsp dried oregano
  • ½ cup red wine vinegar



  1. In a large pot, add the chicken broth & salt and bring to a boil.
  2. Add the barley and cook for about 20 minutes or until soft and tender.
  3. Add to a large bowl.
  4. Open the can of beans and pour into the strainer. Rinse with cold water and add to the barley.
  5. Add in the sliced red onion, diced cucumber,  Kalamata olives, green onions, dill, almonds, tomatoes (if using), and roughly chopped parsley.


  1. In a small bowl combine all of the ingredients for the dressing.
  2. Mix with a whisk.
  3. Pour over the bean and barley mixture and toss to combine.
  4. Chill in the fridge for about 15 minutes to let the flavors meld (optional) and serve!



Leave a comment

Please note: comments must be approved before they are published.