Skip to content

Apple and Barley Salad

An Extra Virgin Olive Oil and White Balsamic Condimento Recipe

Share Pin It

Prep Information

Prep Time

15 minutes minutes

Cook Time

30 minutes


6 people


  • 1/4 cup fresh mint, chopped (optional)
  • 2 stalks celery, sliced
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons Ultra Premium Hojiblanca Extra Virgin Olive Oil
  • 1 Tablespoon Lemon White Balsamic Condimento
  • 1 Fuji, Pink Lady or Braeburn apple, thinly sliced
  • 2 bunches arugula, thick stems removed (about 6 cups)
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup pearl barley
  • Kosher salt and black pepper


  • In a medium saucepan, combine the barley, 1-1/2 cups water, and 1/2 teaspoon salt and bring to a oil. Reduce heat, cover, and simmer until the barley is tender, about 25-30 minutes. Drain and spread on a rimmed cookie sheet to cool.
  • Divide the arugula among the 6 bowls. Top with the barley mixture and serve.
  • In a large bowl, whisk together the yogurt, the Ultra Premium Hojiblanca Extra Virgin Olive Oil, the Lemon White Balsamic Condimento, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the celery, apple, mint, and cooled barley and toss to combine.
Back To Top