A delicious salad, the barley salad with peppers and peas is very easy to prepare, nutritious, tasty, light, and colorful. A first course to prepare in advance, perfect when it’s hot, but I can assure you that it is also delicious warm, to take to the office, to the beach, or for tasty picnics outdoors. If you like barley salads, try the green barley salad.
Let’s get to work and prepare the barley salad with peppers and peas together.
OTHER COLD FIRST COURSES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Barley Salad with Peppers and Peas
- 1 1/2 cups pearl barley
- 3 bell peppers
- 1 1/2 cups peas
- 1 onion
- to taste salt
- A few leaves basil
- 7 oz feta cheese
- Half lemon
Tools
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- Pressure Cookers
- Frying Pan
Steps for Preparing Barley Salad with Peppers and Peas
Rinse the pearl barley under running water. Boil it in plenty of salted water. It took me 20 minutes in a pressure cooker, double the time in a regular pot, but still follow the timing indicated on the package. Drain it and season with extra virgin olive oil. Let cool.
Wash the peppers and remove seeds and the white internal part. Cut them into small pieces. Coarsely chop an onion and sauté in a pan. Add the fresh or frozen peas and cook them for about ten minutes with salt and a bit of water. Add the peppers. Cook for a few minutes; they should remain crunchy.
After letting the peppers and peas cool down, combine them with the barley along with grated lemon zest, chopped basil, adjust the salt, and a drizzle of oil.
Cut the feta cheese into small cubes and enrich the salad. Let it marinate for a couple of hours before serving.
Storage
Store the salad in the fridge for one or two days.
