I love barley a lot. I’m crazy about barley soups, but salads are also a good alternative to the classic rice salad. I have already prepared the barley salad with caramelized cherry tomatoes and it was very popular. The green barley salad includes peas and zucchini, is quickly prepared, and becomes more flavorful thanks to a couple of tablespoons of pesto. It is a delicious salad both cold and warm.
Let’s get to work and prepare the green barley salad together.
OTHER COLD MAIN DISHES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of green barley salad
- 11 oz pearl barley
- 2 tbsp chopped celery, carrot, and onion
- 3 tbsp extra virgin olive oil
- 2 zucchini
- 10.5 oz peas
- 2 tbsp basil pesto
- to taste salt and pepper
- Half grated lemon zest
Tools
this post contains affiliate links
- Pressure Cooker
- Pan
Steps for preparing the green barley salad
Rinse the barley under very cold running water. Then cook it in salted water. In a pressure cooker, it will take about 15 minutes, 30 in a regular pot. Drain and let it cool.
In a pan, sauté the chopped vegetables. Add the peas, a bit of salt, and cook for about ten minutes. Add a bit of water if necessary. Meanwhile, wash and cut the zucchini into chunks.
Add the zucchini to the peas, salt, and pepper, and cook for a few more minutes, leaving them slightly crunchy. Remove from heat. Add the barley. Stir in the pesto and mix. Serve with a bit of grated lemon zest and a drizzle of raw olive oil.
Storage
You can store the barley salad in the fridge for two or three days.
