Mediterranean Barley Salad

A single ingredient can inspire a whole meal. I knew I wanted to combine some small, lovely tomatoes I had with barley. The sweet, juicy tomatoes would compliment the chewy, nuttiness of the barley. Turns out, once again, I am not as clever as I thought (Warm Lentil Salad being an example) and  am not inventing anything new here going a Mediterranean route. After coming up with an idea, I peruse the internet to see if I am totally out of line. Here are just a few of the of the similar recipes I found: Mediterranean Barley Salad from Pink Parsley (I would have added feta if I weren't so cheap. P.S. I didn't pay for the artichoke hearts; they were a gift from someone cleaning out their pantry), Mediterranean Barley Salad with Chickpeas and Arugula from Pretty Peas (some peppery arugula does sound like an excellent addition), and Mediterranean Barley Salad with Roasted Eggplant from Family Style Food (I think I will have to try making this with roasted vegetables).

As always, I marinated the raw onions before using them in the salad. I love the flavor of onions but they can be overpowering. Right after slicing the red onion, I placed the onion in a small bowl and added 1 tablespoon lemon juice and 1 tablespoon white vinegar. I used a slotted spoon to add the onions to the barley and vegetable mixture. Crunchy, flavorful onions without the stinky breath! Enjoy!

Mediterranean Barley Salad

1 1/2 cups barley
1 15 oz. can garbanzo beans, rinsed and drained
1 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup artichoke hearts, roughly chopped
1/4 cup oil-cured olives, pits removed and roughly chopped
2 cloves garlic, finely minced or grated
Parsley, chopped
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil
Kosher salt and red pepper flakes, to taste

1. Prepare barley according to package directions. When finished cooking drain and allow to cool to room temperature before assembling the rest of the dish.
2. Combine all ingredients in a large bowl. If desired, cover and let sit in the refrigerator for 30 minutes before serving.