Barley Salad

mediterranean barley salad

Makes 6-8 servings

1/2 cup barley

1/2 cup black barley

1/2 cup olive oil

1 cup scallions, chopped

3 cloves garlic

2 tablespoon pine nuts

1 tablespoon chopped jalapenos, ribs & seeds removed

2 cups spinach, roughly chopped

1 tablespoons za’atar

2 tomatoes, chopped

Juice from 2 limes

2 tablespoons parsley

1 cup feta cheese, diced

1 cup cucumber, finely diced

1 red onion, diced

3 tablespoon red wine vinegar

2 tablespoons pitted black olives, chopped

2 tablespoon mint, chopped

1. Rinse regular and black barleys separately for 20 minutes.

2. Pat dry and keep separate, simmering both in a quart of water for 1 hour and 15 minutes for the black barley and 45 minutes for the regular, then strain.

3. Heat two tablespoons of olive oil over medium heat and sauté garlic, nuts and jalapenos for three minutes before adding in spinach and za’atar.  Cook for 3-4 minutes.

4. Place all the ingredients in a large bowl and combine. Serve.

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