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Sunny Summer Salad
3 cups water
1/2 tsp. kosher salt
6 Tbsp. pearled, dry barley
2 Tbsp. extra virgin olive oil
1/2 garlic clove
1/8 tsp. freshly ground black pepper
5 basil leaves, rolled lengthwise, thinly sliced
7 1/2 bocconcini mozzarella balls
7 1/2 pitted kalamata olives,
1 cup cherry tomatoes, halved
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Sunny Summer Salad

Sunny Summer Salad

Sunny Summer Salad
  • Servings:Serves 2 to 16
  • Prep Time:40 minutes
  • Cook Time:45 minutes
1. Put water, first amount of salt, with pearled barley* into a large pot. Bring to a boil, and then reduce heat to medium. Simmer, stirring frequently, until barley is tender but chewy, approximately 45 minutes. Drain well and let cool for 10 to 15 minutes, or to room temperature.
2. While barley is cooking, combine olive oil, minced garlic, remaining amount of salt, pepper, and basil, stirring to combine well. Toss with bocconcini, olives, and tomatoes. Let sit at room temperature for at least a half hour, to allow the flavors to emerge.
3. Stir barley into the tomato and mozzarella mixture, season to taste with additional salt and pepper, if desired, and serve. ( final seasoning of slat and pepper not included in nutritional analysis)
*Barley may be prepared 2 to 3 days in advance, tossed with 2 tablespoons of olive oil, and refrigerated in a sealed container.
Source: Hannaford fresh Magazine, July - August 2006