Christine Walermyer, the author of The Natural Vegan Kitchen, has an inspiring story to tell.  When faced with the possibility of a double mastectomy in her twenties for a benign condition, she knew she had to find a different path to get results.  While completely transforming her lifestyle and diet, she also beat the fibroids that had been taking over her body. 

Her approach centers around a mostly macrobiotic diet, so if you’re interested in learning more about that type of diet this is a great book for you.  She covers everything from breakfast, appetizers, soups, salad dressings and sauces, grains, beans, and even desserts!  She also has a suggested reading list with a lot of great books on it. 


There are a ton of great recipes in here – I can’t wait to try more of them!  I made the Clear Noodle Salad a couple of weeks ago when it was warm outside.  It was perfect warm-weather food!  I love that she included so many different types of grains in her recipes!

My only complaint would be that a lot of the recipes call for ingredients that may be hard for some people to find.  Kombu, a type of seaweed, is used in several recipes.  Tempeh is also used a lot.  I think these items are becoming easier to find, but can still be difficult for some.  Of course, I think if you’re comfortable making substitutions in recipes you’ll do just fine! 


This past week I made a Mediterranean Barley Salad.  It was wonderful and hearty and full of great flavors!  I did make a few substitutions – I used regular barley instead of pearl barley because I had it on hand.  I also didn’t see any watercress at our grocery store, so I got a salad mix that used lots of peppery leaves and served the salad on top of the lettuce, instead of mixing it in. I also added a few sundried tomatoes since I had them on hand.

Mediterranean Barley Salad



  • 3 1/2 C water
  • 1 C pearl barley
  • pinch sea salt
  • 1 bunch fresh dill, minced (about 1 C)
  • 1 C drained and quartered artichoke hearts
  • 1 C chopped watercress
  • 1/2 C pitted kalamata olives


  • 2 T balsamic vinegar
  • 1 T EVOO
  • 1/4 tsp sea salt


To make the salad, put the water, barley, and salt in a medium saucepan and bring to a boil over medium-high heat.  Decrease the heat to low, cover, and simmer for 1 hour, or until the barley is fluffy and tender.  Transfer the barley to a large bowl to cool.  When cool, add the dill, artichoke hearts, watercress, and olives. 

To make the dressing, combine all ingredients in a small bowl and whisk until well blended.  Pour over the barley mixture and gently toss until evenly distributed.  Serve at room temperature or thoroughly chilled. 


This recipe is linked up at all of these great places! 

** I received a free copy of The Natural Vegan Kitchen for Review Purposes.  All opinions expressed are my own. 

6 thoughts on “Mediterranean Barley Salad – The Natural Vegan Kitchen

  1. These would be great side dishes. I have tried the noodle salad before and it was delicious. I like learning new recipes on meals that are both healthy and delicious. I can’t wait to try out your Mediterranean Barley Salad recipe. Thank you for sharing.

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