The Real Housewife of Santa Monica
Mediterranean Salad

Mediterranean Salad

Back from vakay with a longggg to do list. What the heck! Let me get you this yummy salad how-to – still good for those end of summer picnics & BBQ’s. I’m making it tomorrow for the last “Jazz on the Lawn” concert.

I ate something like this in July when I was up at Three Rivers swooning over the hard won success of my dear friend Chris Lynch & her writing partner Meg Howrey. You see, they not only sold their international thriller City of Dark Magic to Penguin Publishing, but they also got the thumbs up for the sequel! Go Lynchie & Meg!!! Two smart broads!

We ate this at a dinner party up there. I couldn’t get enough of this. Neen and I had been wandering aimlessly around Sequoia National Park all day and arrived late & ravenous. How polite of us. With Nina’s help, I tried to replicate it when I got home and I’m please with the result! This salad is so satisfying, tasty & hearty. It’s REALLY easy to make. The most time-consuming part is boiling the grain which takes about 45 mins.

Here’s all you need:

1 1/2 c uncooked wheat berries or barley (barley is cheaper & easier to find but I was out)
8 oz feta (depending how much you like)
1/3 c sliced sun-dried tomatoes
1/4 c sliced kalamata olives
parsley to taste
1 avocado

1/4 c olive oil
2-3 TBSP balsamic vinegar
1/4 c fresh squeezed orange juice (about half an orange)

First, cook your grain according to package directions. You can do this a day ahead and chill in the fridge. Just be sure to drain thoroughly first.

Now drain & chill the barley. You don’t want it hot when you combine your ingredients.

NOTE: I didn’t really measure anything. I just added ingredients and tasted. That’s partly why this is such a simple salad – you can add more of things you like or have.

Combine ingredients in a large bowl.

Stir to combine and add dressing ingredients.

Here’s a rough approximation of the dressing amounts:

1/4 c olive oil
juice of half an orange
2-3 TBSP balsamic vinegar
salt & pepper to taste

Whisk together dressing ingredients. Drizzle about half that on salad & stir to coat thoroughly. Taste & adjust, adding more dressing if needed. I don’t like a puddle of dressing at the bottom of my salad so I start light & add more. The barley will absorb the dressing but I liked this as leftovers for up to 3 days.

Don’t let Maddie’s excitement fool you. She didn’t dig this.

Jazz on the Lawn
Rogelio Mitchell & Friends
Sunday, August 26
Bring a picnic/blanket and/or low chairs!



5.0 from 1 reviews

Mediterranean Barley Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

Savory, satisfying salad. Perfect for cookouts & side dishes or as a main with some leafy greens!
  • Salad:
  • 1-1/2 c uncooked barley
  • 8 oz feta (depending how much you like)
  • ⅓ c sliced sun-dried tomatoes
  • ¼ c sliced kalamata olives
  • parsley to taste
  • 1 avocado
  • Dressing:
  • ¼ c olive oil
  • 2-3 TBSP balsamic vinegar
  • salt
  • pepper
  • ¼ c fresh squeezed orange juice (about half an orange)

  1. Cook barley according to package directions. Drain & chill in refrigerator.
  2. Combine all salad ingredients in a large bowl.
  3. Whisk together the dressing ingredients in a small bowl.
  4. Drizzle about half the dressing over the salad & stir to coat ingredients.
  5. Taste salad & adjust to your tastes including adding more dressing as needed.
  6. Serve with sliced avocado.

Salad will keep in refrigerator for 2-3 days. Wheat berries or faro make great substitutions for the barley!

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1 comment on Mediterranean Salad

  1. Drew
    August 27, 2014 at 5:55 pm (2290 days ago)

    Its been so long, thinking of good food naturally I had to peruse again. Ok maybe barley must taste good this way! Maddie & B, are looking so beautiful and grown up.
    Jake just started second, we decided to wait another year with Gianna, she is a late summer bDay, and Brielle likes to growl like a TRex. Very Best to you all. Drew

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