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Mediterranean Salad

May 20, 2014 (Updated: October 8, 2018)
Lily Moran

Serves 4

Total Time:

Here’s a light, easy salad that’s perfect for rounding out a small portion of pasta or fish. But I have to warn you – it is addictive! At my house, I double this recipe just to make certain there’s enough to enjoy the leftovers later.

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  • 2 1/4 cups water
  • ¾ cup uncooked pearl barley
  • 3 tablespoons fresh lemon juice
  • 1½ teaspoons grated lemon rind
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • 1 cup chopped cucumber, seeded and peeled
  • 1/3 cup fresh Italian parsley, chopped
  • ¼ cup red onion, finely chopped
  • ½ teaspoon unrefined salt
  • ½ teaspoon freshly ground black pepper
  • 8 kalamata olives, pitted and halved
  • 1 15-ounce can cannellini beans, rinsed and drained
  • ½ cup chopped walnuts


  1. In a medium saucepan, bring water and barley to a boil. Cover and simmer for about 20 minutes. Most of the water should be absorbed, and the barley should be soft. Remove from heat and allow to cool.
  2. In a medium bowl, combine lemon juice and rind, olive oil, and mustard. Whisk together thoroughly.
  3. Add barley, cucumber, parsley, onion, salt, pepper, olives, and beans. Mix well, cover, and refrigerate for about 30 minutes.  Top with walnuts before serving.

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