Ingredients

Instructions

1. 1
   Bring water to a boil in a medium saucepan. Add barley and return to a boil. Reduce heat to low, cover and cook 50-55 minutes or until barley is tender and most of the liquid is absorbed. Allow to cool.
2. 2
   In a large bowl, combine cooled barley, provolone cheese, artichoke hearts, pepperoncini, bell pepper, olives, basil and parsley.
3. 3
   In a separate bowl, whisk together vinegar, Parmesan, sugar, garlic powder, olive oil, pepper and salt. Taste and adjust seasoning, if necessary.
4. 4
   Combine salad ingredients with the dressing and toss to combine. Refrigerate until ready to serve.