Italian Barley Salad

  • Preparation 30 min
  • Cooking 55 min
  • Servings 6
  • Freezing I do not suggest

Ads

Italian Barley Salad

  • 1 ½ cups (375 ml) uncooked pearl barley
  • ¼ cup (60 ml) olive oil (approx.)
  • 1 shallot, finely chopped
  • 1 ½ red bell peppers, cut into strips, then halved
  • 1 can (19 oz / 540 ml) chickpeas, rinsed well
  • 20 large green olives, pitted and halved
  • 10 sprigs fresh chives, finely chopped
  • 2 fresh tomatoes, cut into large cubes
  • 1 ball (10 oz / 300 g) mozzarella di bufala
  • Balsamic vinegar
  • Fleur de sel

Ads

Preparation

  • Rinse the pearl barley and set aside.
  • In a large saucepan over medium heat, add 1 tbsp olive oil and sauté the shallot for 2 to 3 minutes. Add the barley, stir well, and cook for 1 more minute.
  • Pour in enough water to cover the barley by about 2 inches (5 cm) and stir. Bring to a boil, reduce the heat, and simmer covered for 35 to 40 minutes, or until the barley is tender. (If the pearl barley is not fully cooked and the water has evaporated, add a bit more and continue cooking a few more minutes.) Drain in a colander, rinse under lukewarm water, and drain well. Transfer to a large mixing bowl, drizzle with 2 to 3 tbsp olive oil, and toss to coat.
  • In a large skillet over medium heat, add 2 tsp olive oil. Add the bell pepper and sauté for 4 to 5 minutes, until cooked but still crisp. Season with salt and pepper, then add to the bowl.
  • In the same skillet, still over medium heat, add the chickpeas and toast for 4 to 5 minutes, stirring often, until golden and fragrant. Add them to the bowl along with the olives and chives. Season again with salt and pepper and mix everything together.
  • Divide among plates, top with tomato cubes and pieces of mozzarella. Finish with a drizzle of olive oil (about 2 tbsp), balsamic vinegar, and a sprinkle of fleur de sel just before serving.