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Barley Salad

The use of this hardy grain dates to the Stone Age; barley is possibly the oldest grain in the world. Adaptable and strong, it’s able to grow on both frigid mountaintops and in blistering desert heat. Though barley has been used as a staple grain for millions of years, most of the barley now grown in Western countries is used for animal feed or to make beer and whiskey.



2 cups water

1/2 cup uncooked hulled whole or pearled barley

1/4 cup minced parsley

1/2 cup grated carrot

1/2 cup diced cucumber

1/2 cup diced provolone cheese

1 1/4 teaspoons dried oregano

1/2 cup shredded radicchio

4 tablespoons Filippo Berio extra virgin olive oil

Juice of one large lemon

Salt to taste

4 to 6 large beefsteak tomatoes


Bring 2 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer until tender. Drain and rinse with cold water. Transfer to a large bowl.

Stir in the parsley, carrot, cucumber, cheese, oregano, radicchio, olive oil, lemon juice and salt. Mix to combine and set aside.

Cut the tops off the tomatoes and reserve. Hollow out the pulp, cube it and mix it into the barley mixture.

Stuff the tomato cavities with the mixture, replace the tops. Serve or refrigerate until needed. Bring to room temperature before serving.

This recipe is featured on show 2006 – Orzo! The Best!


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