Barley Antipasto Salad

This is one of those recipes that tastes even better after a day or two :-)

Ingredients:

• 1 cup pearl barley
• 3 cups water
• 1/2 lb. mozzarella cheese, cut into 1/2 inch cubes
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• 1/2 lb. summer sausage, cut into 1/2 inch cubes
• 1 (14.75 oz.) jar marinated artichoke hearts, drained and halved
• 2/3 cup peperoncini, sliced
• 3/4 cup red bell pepper, chopped
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup Parmesan cheese, finely shredded
• 3 Tbsp. fresh basil leaves, roughly chopped
• 6 Tbsp. extra virgin olive oil
• 2 Tbsp. red wine vinegar

Directions:

Bring water to a boil in a medium saucepan; add barley, return to boil, reduce heat to low, cover, and cook 30 to 45 minutes or until barley is tender and liquid is absorbed. Allow to cool.

Combine barley, cheese, sausage, artichokes, peperoncini, bell pepper, olives, Parmesan cheese, and basil. Drizzle with oil and vinegar and toss to coat. Cover and chill for 2 hours. Toss again and serve.

By Deeli from Richland, WA