We all know rice salad and pasta salad, but I’ve noticed barley salad is still not very well known or widely used. Yet it’s a truly delicious dish.
Light and flavorful, it’s perfect for a summer lunch and also ideal to take to work for those who eat away from home. And why not take it to the beach too? Practical, versatile and always tasty!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup (about 4 oz) pearled barley
- 1 carrot (small)
- 1 tomato
- mushrooms in oil
- artichoke hearts in oil
- green olives in brine
- 2 oz tuna in oil
- 2 hard-boiled eggs
- salt
- extra virgin olive oil
- black pepper
- as needed water
Tools
- Salad bowl
Preparation
To prepare the barley salad, start by cooking the barley. Boil it in plenty of salted water following the times indicated on the package (usually 15–20 minutes). Taste it to check for doneness.
Drain it, transfer it to a large bowl and dress it with a generous drizzle of olive oil. Stir and let it cool completely.
Meanwhile, prepare the hard-boiled eggs (if you haven’t already), peel them and cut them into wedges. Set them aside.
Peel the carrot and cut it into rounds, strips or cubes, according to your preference.
Wash the tomato, remove the green part and chop it into pieces. Pit the olives and decide whether to leave them whole or slice them.
Drain the mushrooms, artichoke hearts and tuna well from excess oil.
When the barley is cold, add the carrots, tomatoes, olives, mushrooms, artichoke hearts and tuna. Mix well to combine all the ingredients.
Finally add the eggs and gently mix so as not to break them. If needed, add a drizzle of extra virgin olive oil, a sprinkle of black pepper and, only if necessary, a pinch of salt.
Let rest in the refrigerator for at least 30 minutes before serving so the flavors can meld together.
Tips and storage
The barley salad is already very flavorful as is, but if you like you can add sauces such as mayonnaise or yogurt sauce. You can also add ham or cubed cheese.
The barley salad keeps in the refrigerator, covered with a lid or plastic wrap, for 2 days.
