Total Time
1hr
Prep 1 hr
Cook 0 mins

A barley salad that can be served cool or warm, however you prefer. Prep time includes time to cook the barley.

Ingredients Nutrition

Directions

  1. Cook barley or brown rice according to package directions. Transfer to a large bowl and let cool.
  2. In a large bowl, combine prosciutto strips, tomatoes, peppers, green onions, basil, parmigiano, olive oil. lemon juice, salt and pepper. Add the cooled barley and toss to blend.
Most Helpful

Really delicious. I had cooked up a whole bag of barley and was looking for a salad to use part of it. I decided on this one and it was great. I made without the tomatoes and prosciutto (since I didn't have any on hand), but added garbanzo beans for protein and some fresh parsley. I decided not to salt it after tasting it. The cheese was salty enough for our taste and I had cooked the barley in lightly salted water.

ctrmom December 11, 2011

Great flavor combo! This makes a super-hearty salad, packed with lots of savory ingredients. I didn't have any cherry tomatoes, so I just chopped up some plum tomatoes instead. I think I also messed up and only used 1/2 cup of uncooked barley instead of a full cup (not good at multitasking after 10pm, lol), which would explain why the salad seemed a teensy bit salty to me. I guess that if you only use half the barley, you can definitely leave the salt out, because the prosciutto is salty enough on it's own. When I make this again (with the full amount of barley, of course), I'll have to taste it pre-salt to see if the prosciutto still gives enough salt for the dish. Even with my screw-up, I still loved this salad. This would be a good addition to a potluck meal, and it's a great way to use a grain that's not that commonly used in this way. Thanks for posting! Made for PAC Spring '10 :)

Muffin Goddess April 26, 2010