The Pearl Barley Salad is a great dish to prepare especially on hot days, it has a really tasty flavor and you can get creative with the ingredients you like best. We added tuna, guanciale, various vegetables, provola, but it will also be delicious with other ingredients of your choice.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 45 Minutes
- Portions: 6/8 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 8.8 oz pearl barley
- 8.8 oz frozen peas
- 8.8 oz carrots
- 12.3 oz tomatoes
- 9.9 oz corn, sweet, canned, drained
- 4.9 oz cooked red beans (drained weight)
- 10.6 oz provola cheese
- 4.2 oz tuna in oil (drained weight)
- 4.2 oz guanciale (diced, optional)
- 1 onion (red or white, about 100g)
- to taste coarse salt
- to taste fine salt
- to taste olive oil
Steps
In a pot, put about 2 liters of water, as soon as it boils, add the coarse salt, a tablespoon of oil, the pearl barley, the peas, the cleaned and rather large pieces of carrots.
If you prefer, you can put each ingredient in a different pot for more convenience.
The peas will cook in about 15-20 minutes, as they will float, it will be easy to retrieve them using a slotted spoon, if you have cooked them separately simply drain them and put them in a bowl. For the barley, the cooking time will be about 30 minutes, put it in a colander, cool it under a stream of cold water, drain it and put it in a container.
The carrots will also take about 30 minutes to cook, let them cool and cut them into slices.
In a pan, sauté the guanciale, then put it on a plate to cool.
Wash and dice the tomatoes, put them in a large bowl, season them lightly with salt. Add the corn and drained red beans, mix the ingredients.
Now add the cooled barley, peas, and guanciale, the sliced carrots, the tuna, which you can drain or use the preservation oil if you prefer, the provola cut into small cubes, and the onion sliced thinly. Mix everything, and if necessary, adjust the salt and oil.
Tips, advice
If you liked the Pearl Barley Salad, also try the salads with Farro:
