Mediterranean Vegetable and Grain Salad

This was last week’s offering for the pot luck dinner. Much less work than tonight’s dish.

One cup of the same old baked barley I’m always talking about. 375 degree oven, 3 cups of water, one hour. Blah blah blah.

While that is cooking, in the food processor combine

  • a dozen cloves of roasted garlic (I make huge batches of this by getting bulk peeled garlic at Costco)
  • lemon juice (a fair bit)
  • olive oil (to match, you’re making a dressing)
  • red pepper flake
  • smoked paprika
  • salt & pepper
  • sumac
  • thyme (dried)
  • sesame seeds
  • cumin
  • oregano (dried)
  • cilantro (dried)

Render that into a dressing.
Course chop the following (either in the processor or by hand)

  • green, black and kalamata olives.
  • artichoke hearts
  • one can stewed tomatoes
  • capers

Toss the barley (after it has cooled and been fluffed) and the chopped veggies with a can of garbanzo beans and a can of black beans. Toss in the dressing.

Salads like this taste best if allowed to mellow overnight, but taste just fine after a couple of hours setting up. Served immediately upon combining, they will seem flat in a way you can’t put your finger on, somehow.

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