Cold barley salad with tuna and vegetables an easy recipe, a refreshing first course full of flavors, very tasty, and can be made in advance to be enjoyed while lounging on a beach chair or after a hike in the mountains or hills!
These are the dishes that are preferred in summer because often we don’t want to give up a first course, and even though barley is not pasta in the strict sense of the word, a salad with grains is a valid alternative, don’t you think?
The pearl barley from Esselunga does not require soaking but still needs to be cooked for about 30/35 minutes… so I recommend doing it in advance because the longer it sits well-seasoned with other ingredients, the more appetizing and delicious it will taste!
I indicated portions for 2 people, but these are dishes that can be stored and eaten the next day…
You can also use rice or couscous instead… I suggest you try these other recipes…
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I have opened a free recipe channel on WhatsApp open to everyone, with no notifications or sounds, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and savory recipe!
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Always on the TOPIC OF COLD SUMMER SALADS, I leave you other recipes just below:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE COLD BARLEY SALAD WITH TUNA AND VEGETABLES
- 3/4 cup pearl barley (for me Esselunga)
- 2 medium zucchinis
- 15 cherry tomatoes (cut into 4 wedges)
- 1 can natural tuna (or in oil)
- 1 cup taggiasca olives (pitted for me Aldi)
- as needed parsley and basil (finely chopped)
- as needed salt and pepper
Tools
- Saucepans
FOR THE PREPARATION OF THE COLD BARLEY SALAD WITH TUNA AND VEGETABLES RECIPE
Start the recipe by rinsing the barley grains under the running tap water.
Place a saucepan with plenty of water on the flame and, when boiling, add the barley and cook for about 20 minutes.
Once cooked, turn off the heat, drain, and cool the barley under running water to immediately stop the cooking,
After draining it well, put it in a bowl and add the chosen ingredients.
Wash and cut the cherry tomatoes in half, drain well the natural tuna or in oil of your choice.
Continue the quick and fresh recipe with barley and vegetables by julienning the zucchinis and adding them raw to the barley along with the olives.
Add a nice chop of parsley and basil into the bowl, then season the cold barley salad with vegetables with extra virgin olive oil, and adjust with salt and pepper.
Mix everything well, then cover with plastic wrap and leave the cold single dish in the refrigerator until it’s time to serve it!
It’s a great single dish even the next day and is ideal for the heat!
Enjoy your meal and happy cooking! Annalisa
If you liked this barley salad, also try my spelt salad → https://blog.giallozafferano.it/asilannablu/insalata-di-farro-verdure-e-tonno/
VARIATIONS
We can enrich the cold barley salad with vegetables with:
• feta
• boiled eggs
• pesto,
• mixed legumes
Copyright © 2019 Annalisa Altini, All rights reserved
