Cold pearled barley salad with tuna and vegetables — an easy recipe, a fresh and aromatic first course that is very tasty, can be made in advance and enjoyed comfortably on a beach lounger or after a picnic in the mountains or hills!
These are the dishes that are most popular in summer because often we don’t want to give up a first course. And even if barley is not pasta in the strict sense, a cereal salad is a valid alternative, don’t you think?
The Esselunga Bio pearled barley does not require soaking but still needs to be cooked for about 30-35 minutes … so I recommend cooking it in advance because, the longer it rests well seasoned with the other ingredients, the more appetizing and delicious the flavor will be!
I indicated portions for 2 servings but these dishes keep well and can be eaten the next day…
You can also use alternatively rice or, like the recipe for couscous with chicken, the savory cold pasta and the cold rice flan with shrimp
I started a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS RECIPE COLD PEARLED BARLEY SALAD WITH TUNA AND VEGETABLES
- 5/8 cup pearled barley (I used Esselunga)
- 2 medium zucchinis
- 15 cherry tomatoes (cut into quarters)
- 5.6 oz tuna in water (or in oil, if you prefer)
- 6.4 oz Taggiasca olives (pitted (I used Aldi))
- to taste parsley and basil (finely chopped)
- to taste salt and pepper
Tools
- Saucepans
FOR THE PREPARATION OF THE RECIPE COLD PEARLED BARLEY SALAD WITH TUNA AND VEGETABLES
I start the recipe by rinsing the pearled barley kernels under the kitchen faucet running water.
I put a saucepan with plenty of water on the heat and when it boils I add the barley, cooking it for about 20 minutes.
When it is cooked I turn off the heat, drain it and cool the barley under running water to immediately stop the cooking process.
After draining it well I put it in a bowl and add the chosen ingredients.
I wash and halve the cherry tomatoes, and drain the tuna in water or in oil, according to your preference.
I continue the fresh and quick barley and vegetable dish by cutting the zucchinis into julienne and adding them raw to the barley together with the olives.
I add a nice chop of parsley and basil to the bowl, then dress the summer barley salad with extra virgin olive oil and season with salt and pepper.
I mix everything well, then cover with plastic wrap and leave the cold main dish in the refrigerator until serving time!
It’s also an excellent main dish the next day and ideal for hot weather!
Enjoy your meal and happy cooking! Annalisa
If you liked this barley salad try also my farro salad → https://blog.giallozafferano.it/asilannablu/insalata-di-farro-verdure-e-tonno/
VARIATIONS
You can enrich the cold barley and vegetable salad with:
• feta
• hard-boiled eggs
• pesto
• mixed legumes
Copyright © 2019 Annalisa Altini, All rights reserved
