Artichoke Barley Salad with Mint Pesto

Artichoke and barley salad is a delicious and nutritious combination that celebrates a world of flavours. The hearty chewiness of barley pairs perfectly with the tender, slightly tangy artichokes, bright herbs, and a zesty dressing. This salad is satisfying on its own or as a side dish, and can be customized with your favourite seasonal produce.

Ingredients

• 1 1/2 cups pearl barley, rinsed
• 1 jar (12 oz) marinated artichoke hearts, drained and chopped
• 1 pint cherry tomatoes, halved
• 1/2 cup frozen peas, thawed
• 1/4 cup pine nuts, toasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

For the Mint Pesto

• 1 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• Salt to taste

Instructions

1. In a large pot of boiling salted water, cook the barley until tender but still chewy, about 25-30 minutes. Drain and transfer to a large bowl.
2. While the barley cooks, make the pesto. In a food processor, combine the mint, parsley, garlic, lemon juice and a pinch of salt. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil and process until smooth. Taste and add more salt if needed.
3. To the bowl with the barley, add the artichokes, tomatoes, peas, pine nuts, feta, and parsley. Toss to combine.
4. Add the desired amount of pesto to the salad and toss to coat. Season with salt and pepper to taste.
5. Serve the salad warm or at room temperature. Garnish with additional feta, pine nuts and mint leaves if desired.

Top Tips

• Toast the pine nuts in a dry skillet over medium heat until golden and fragrant for the best flavour. Watch carefully as they can burn quickly.
• If using frozen artichokes, thaw and pat dry before adding to the salad. If using fresh, steam or boil until tender, then rinse under cold water.
• Customize the salad with your favorite vegetables like roasted red peppers, cucumber, or shaved fennel.
• The mint pesto can be made ahead and stored in the fridge for up to a week. Use leftovers as a spread for sandwiches or toss with pasta.
• For a vegan version, omit the feta cheese and add some nutritional yeast or vegan parmesan to the pesto.
• Barley can be cooked ahead of time and stored in the fridge for up to 5 days. Toss with a little olive oil to prevent sticking.

This artichoke barley salad is a celebration of fresh, vibrant ingredients that come together in a harmonious way. The chewy barley, tender artichokes, juicy tomatoes, and bright mint pesto create a satisfying mix of textures and flavors. With a few simple tips, you can customize this salad to your liking and enjoy it all season long.