5 from 1 vote

Whole grain barley salad with summer vegetables

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Author Giulia


  • 200 g of whole grain barley
  • 2 medium zucchini
  • 1 eggplant
  • 6 cherry tomatoes
  • 1 clove of garlic
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of pitted black olives
  • Salt
  • Dried oregano
  • Fresh basil


  • Soak the whole grain barley overnight.
  • Rinse the barley under running water, collect it in a pot and cover with water: use a quantity of water equal to six times its volume. Cook the barley on low flame for about an hour and a half, until it is soft, but still al dente. Drain and cool under running water.
  • Dice the eggplant, the zucchini and the cherry tomatoes and add them into a pan with extra virgin olive oil, a crushed clove of garlic and a pinch of salt. Cook the vegetables over medium heat, stirring often, until they soft, golden and well cooked.
  • Now add the barley, the sliced pitted olives and a sprinkle of dried oregano, toss and season with salt. Garnish with fresh basil and serve warm.
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