The cold barley and tomato salad is perfect for hot days, even to take to the beach. It cooks quickly and is light, so it’s ideal for dieting, perhaps by replacing oil-packed tuna with water-packed tuna.
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Did you know that nutritionists recommend eating grains or pasta even in the evening? Yes, you just need to eat it at least 2 hours before going to bed so you can digest it well, and you’ll find you rest better.
I’ve been doing it since my gastroenterologist recommended it and I find it very beneficial. I add a nice big portion of cooked or raw lightly dressed vegetables either before or after the pasta, and that’s it.
DID YOU KNOW:
Up there, where the magnifying glass is, you can click on “SEARCH” 🔎, type in the ingredient you find when you open your fridge or pantry, and you’ll be able to enter hundreds of recipes with the ingredient you’ve chosen.
YOU’LL BE SURPRISED.
Below, I leave you with other fresh and light summer main courses, ideal for taking to the beach or the office, to prepare strictly in advance. Then, let’s find out how to prepare the cold barley and confit tomato salad!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Cold Barley and Tomato Salad
- 5.6 oz pearled barley
- 8 tomatoes (confit)
- 5 tablespoons sweet corn
- 5.6 oz tuna in oil (or drained water-packed)
- 10 black olives
- 1 pinch salt
- 2 tablespoons extra virgin olive oil
- 1 bunch parsley
Preparation of Cold Barley and Tomato Salad
To prepare the cold barley and tomato confit salad, first make the confit tomatoes by following my recipe HERE. You can also make them a few days in advance and store them in oil in the refrigerator.
If you like, you can use sun-dried tomatoes in oil, but confit tomatoes are very tasty in salad.Rinse the barley well under cold running water and put it in a pot with plenty of cold, unsalted water.
Cook over low heat for the time indicated on the package. Remember that for cooking barley, spelt, and even brown rice, you start with cold water and always over low heat for proper cooking.
Salt only at the end of cooking.While the barley is cooking, prepare all the ingredients for the cold barley and tomato salad in a bowl. Drain the tuna from its preserving liquid and place it in the bowl.
Cut the confit tomatoes in half, add the corn, and pitted black olives cut into small pieces.Once the barley is cooked, drain it and cool it under running water to stop the cooking. Dress it with a drizzle of extra virgin olive oil and a pinch of salt, mix well to separate it, and add it to the bowl with the other ingredients.
Mix all the ingredients of your cold salad to let them flavor together.
Adjust the salt, dress with freshly chopped parsley and another pinch of salt if needed.
If you like, you can add freshly ground pepper.You can serve the cold salad at room temperature or cover it with plastic wrap and place it in the refrigerator to be served cold.
How to Store Cold Barley and Tomato Salad
The cold salad can be stored in the refrigerator for 2 or 3 days in an airtight container. Perfect for taking to the beach or on a picnic
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