Barley salad with mackerel and sun-dried tomatoes, fresh and delicious, very easy to make.
Just cook the barley following the cooking times indicated on the package and let it cool in a bowl with a drizzle of oil to create the base for the recipe.
And with a few simple ingredients, it will be even more delicious.
Barley is one of those grains that, along with rice, I find perfect for big salads.
Thanks to its particular texture after cooking, combined with the other ingredients, it creates that contrast that I adore.
Below, I leave you a couple of ideas to make with barley.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups pearl barley
- 1 1/2 tsp coarse salt
- 3 1/2 oz sun-dried tomatoes
- 7 oz canned mackerel in oil
- 2 tbsps extra virgin olive oil
- 1 3/4 oz arugula
Tools
- 1 Pot
- 1 Bowl
- 1 Spoon
- 1 Colander
- 1
Steps
To make the Barley Salad with Mackerel and Sun-Dried Tomatoes, first cook the barley in plenty of salted water, drain it, and let it cool in a bowl with a drizzle of oil.
Flake the mackerel with a fork.
I used the oil from the can, but you can alternatively use extra virgin olive oil.
Then add all the other ingredients and, if necessary, adjust the salt.
Mix and store in the refrigerator in a closed container for up to 24 hours or until ready to consume.
