Mediterranean Barley Salad Recipe

Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the barley is tender but still slightly firm in the center about 30 minutes. Drain and cool to room temperature in a bowl.

Puree the sun-dried tomatoes garlic 2 tablespoons olive oil and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro olives and remaining olive oil until blended. Cover and refrigerate until cold. Stir before serving.