I love barley and I often prepare it in many ways; this barley salad, for example, is one of my favorites: easy, colorful, and full of flavor. It can be made both in summer and winter, as the ingredients are available all year. Naturally, you can customize it as you like, depending on the season you prepare it, you can use different seasonal vegetables, but now let’s see the following recipe.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz pearled barley, cooked
- 1 avocado
- 7 oz cherry tomatoes
- 1 bell pepper (yellow)
- 1 red bell pepper
- 2 carrots
- 5 tablespoons olive oil
- 1 tablespoon white vinegar (or balsamic)
- to taste salt
- to taste fresh mint
- 1 pinch pepper
- 2 teaspoons honey (liquid)
Steps
Start preparing your barley salad by peeling the carrots and avocado, and washing cherry tomatoes and bell peppers. Then, cut all the ingredients into small pieces or cubes. Pour all ingredients, including the cooked barley, into a large bowl. Separately, prepare the dressing for your salad: wash the mint and chop half of it into a bowl, add the olive oil, white vinegar, a pinch of ground pepper, the honey, and finally the salt, mix well, and taste. Pour the dressing into the bowl with the vegetables and barley, add the remaining mint chopped into pieces, and mix.
Let it marinate in the fridge for at least 30 minutes and serve your barley salad and enjoy. It is an excellent dish to take to work and can therefore be prepared the night before.
This barley salad can be customized as you like, perhaps using grilled vegetables like zucchini and eggplant.
Saby recommends..
In the recipe, I specify using cooked barley; it is obvious that I cooked it beforehand. This means soaking it the night before and the next day cooking it in plenty of salted water for at least 30 minutes. If you have a pressure cooker, the times are halved.
