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If you love bold flavors and hearty salads, this Antipasto Barley Salad is a must-try. It combines the chewy, nutty texture of barley with all the best parts of an Italian antipasto platter—briny olives, roasted red peppers, marinated artichokes, and creamy mozzarella.
Tossed in a zesty dressing, this salad is satisfying enough to be a main dish but also works beautifully as a side for grilled meats or seafood. You can use any grains you like in the salad. We’ve used barley, but we’ve also used farro and lentils. All are tasty!
Helpful Tips
- Cook barley like pasta: Boil it in plenty of salted water and drain when tender to avoid mushy or undercooked grains.
- Marinate for extra flavor: Let the antipasto ingredients sit in the dressing for at least 10 minutes before adding the farro to deepen the flavors.
- Make it ahead: This salad tastes even better after a few hours in the fridge, making it a great meal prep option or potluck dish.
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Flavorful Antipasto Barley Salad
Ingredients
For the vinaigrette:
- 4 ounces (113 g) sun-dried tomatoes in olive oil (oil reserved)
- 1 lemon juiced and zested
- 1 teaspoon (7 ml) honey
- 1/4 teaspoon (1 g) red pepper flakes
- 1 teaspoon (3 g) fresh oregano chopped
- salt to taste
For the salad:
- 1/2 cup (150 g) barley
- 1/4 cup (29 g) walnuts roughly chopped
- 1 tablespoon olive oil
- 1/2 fennel bulb cored + diced
- 2 cups (40 g) arugula
- 4 ounces (113 g) “ciliegine” fresh mozzarella drained and quartered
- 1/4 cup (34 g) Castelvetrano olives pitted and sliced
- 1/4 cup (132 g) artichoke hearts quartered
- 1/4 cup (28 g) Soppressata diced
- 1/4 cup (31 g) pepperoncini or banana peppers sliced
Instructions
- Boil salted water in a large pot and add the barley. Once boiling again, reduce heat to medium and simmer for 25 minutes. Drain and spread the barley on a parchment-lined sheet pan to cool.
- In a skillet over medium heat, toast the walnuts for about a minute until golden, then season with salt and transfer to a plate.
- Add 1 tablespoon of olive oil to the skillet and sauté the diced fennel for 5 minutes. Lower the heat, season with salt, and cook for another 3 minutes until tender.
- In a large bowl, combine the cooled barley, walnuts, fennel, arugula, fresh mozzarella, olives, artichokes, soppressata, pepperoncini.
- Remove the sun-dried tomatoes from the oil. Roughly chop.
- In a mixing jar or bowl, mix together the chopped tomatoes, 1/4 cup of oil from the sun-dried tomato jar (if there isn't enough, sub with olive oil), lemon juice and zest, honey, red pepper flakes, and oregano. Shake or whisk until well combined.
- Pour half the vinaigrette over the salad and toss. Serve the salad with the remaining vinaigrette on the side so you can dress your salad as you like.
Video
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
