The Fresh Pearl Barley Salad can be considered more of a main dish rather than just a first course. Few ingredients and simple preparation make this fresh salad with a Mediterranean flavor truly special during the hotter periods. According to my taste, but not necessarily required, a sprinkle of dried or fresh oregano might not be a bad idea. Pearl barley is a great alternative to rice, just like all cereals. To cook it using the boiling method, calculate about 1 1/4 cups of water for every 1/2 cup of barley, for about 30 minutes of cooking. As with rice, calculate a portion of 1/3 cup per person, but since it’s a cold dish, 1 cup for 4 people is really sufficient.
If you like cold salads, then don’t miss these recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 cup pearl barley
- 2 cups cherry tomatoes
- 2 cups cucumbers
- 4 hard-boiled eggs
- 2 oz Parmesan flakes
- to taste arugula
- 4 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Pot
- 1 Bowl
- 1 Cutting board
Preparation
To prepare the Fresh Pearl Barley Salad, organize your workspace with all the ingredients already measured out, so that you have everything at hand.
Boil abundant water in a large pot, and once it reaches the right temperature, pour in the pearl barley.
Cook for about 25/30 minutes, drain it and rinse it immediately under running water, because this way you will stop the cooking.
While the barley is cooking, also boil the eggs directly in a small pot with cold water.
When they start to simmer, count about 8 minutes from that moment to get hard-boiled eggs.
Meanwhile, wash the cherry tomatoes, arugula thoroughly, peel the cucumbers and cut everything into small pieces. Do the same with the hard-boiled eggs.
Now that everything is ready and cold, we can assemble this delicious salad. Pour the pearl barley into a large bowl and add the cucumbers, cherry tomatoes, sliced hard-boiled eggs, and arugula.
At this point, add the extra virgin olive oil, adjust with salt, the coarsely grated Parmesan, and mix all the ingredients well.
Let it rest in the refrigerator for at least about two hours, because it is a dish that should be consumed cold.
Serve our Fresh Pearl Barley Salad, just taken out of the refrigerator or at room temperature.
Tips and Variations
The Fresh Pearl Barley Salad can easily be kept in the refrigerator for a few days, but covered with plastic wrap.
If you leave it uncovered, it might absorb bad odors and flavors, because, as we know, there is always a bit of everything in the fridge.
This is a simple salad, and you can modify it at any time with whatever you like best.
This is a simple salad, and you can modify it at any time with whatever you like best.
