Traditional recipes

Barley salad

Barley salad

Barley salad recipe of 24-05-2017 [Updated on 24-05-2017]

L'pearl barley salad it can be considered a delicious single dish that combines sea and land ingredients. The heat has now arrived and salads, be they vegetables or cereals, are starting to be more and more present on my table and, consequently, on my blog;)
So today if you have the desire to prepare an excellent one cold barley salad or hot, here is my version with zucchini, peppers and shrimps! I am still here in New York, this city is really crazy, every day there is something new to discover, something to taste or to see and I don't tell you Ely how much fun he is. A kiss, friends and good day to those who pass by here: *

Method

How to make barley salad

Rinse the barley under running water several times, then put it in a pot with salted water, bring to a boil and cook the barley for 20 minutes.

Meanwhile, cut the spring onion and sauté it in a pan with oil.
Add the courgettes and the pepper cut into cubes and cook them, turning them from time to time, for about 10 minutes.

Put the shrimp in a pan and let them season for about 5 minutes, then season with salt.

Drain the barley and add it to the pan with the sauce, mix and cook for a few minutes.
Put the barley salad in a glass bowl and once it has cooled, let it cool in the fridge for an hour. Then bring to the table and serve.


Barley salad: the recipe for a light and quick single dish

L'barley salad it's a single dish light and tasty, perfect for a quick lunch during the first hot days. Barley, great alternative with pasta and rice, it is a very nutritious cereal, low in fat and rich in fiber and iron. For the barley salad recipe you can choose either barley pre-cooked, both barley to cook which, even if it needs about 20 minutes of cooking, is certainly fresher and tastier. While you cook the barley, dedicate yourself to the seasoning, from the sea or from the land: indulge yourself in enriching the salad with grilled vegetables and mozzarella for a vegetarian dish, but also with strips of chicken, shrimp, or salmon and avocado. It will take you less than 30 minutes for a single dish rich in color and taste. Barley in hand, let's see how to make a light and quick barley salad.


Barley and octopus salad with herbs

There step by step recipe (also in the variant with the pressure cooker!) to prepare thebarley and octopus salad with herbs: a single dish to be enjoyed warm or cold with all the flavor of the sea and the scent of fresh mint, parsley and basil.

Prepare the octopus . Slowly bring plenty of water to a boil in one pot with lemon juice, chopped zest and bay leaves. Dip the octopus tentacles 2-3 times in boiling water, holding it by the head with a fork. Dip it in and cook it for about 45 minutes . Let it cool in the cooking water, then drain it and cut it into small pieces. You can also boil the octopus with the pressure cooker : close the lid and cook for 30 minutes from the beginning of the hiss.

Cook the barley . In the meantime, rinse the cereal under running water and boil it in plenty of boiling salted water for the time indicated on the package (about 10-15 minutes). Drain the barley , transfer it to the bowl, drizzle it with 1 tablespoon of oil and mix.

Mix the salad. Wash i Cherry tomatoes and cut them in half. Drain the olives and tampon with plenty of kitchen paper. Clean the celery and cut it into cubes. Combine the octopus, cherry tomatoes and olives in the bowl with the barley.

Make the herb pesto. Lava mint, basil And parsley, dry them, puff them and blend them in a blender with the peeled and chopped garlic clove, a pinch of coarse salt and pepper, pouring 2-3 tablespoons of extra virgin olive oil.

Season and serve. Irritates the barley and octopus salad with the herb sauce, mix and bring to the table.


Ingrediants

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Boil the pearl barley

Cook the barley in a normal pot or under pressure in salted water following the times indicated on the package. Drain it al dente and pass it immediately under running water to cool it and stop cooking.

Prepare the salad dressing

Wash the datterini tomatoes and cut them into wedges. Drain the tuna in oil.

If you don't want to use store-bought pesto, you can prepare it at home in a few minutes following the original Genoese pesto recipe. To discover the original recipe of Genoese pesto click HERE .

Dress the pearl barley salad

In a large salad bowl, pour the Genoese pesto and the barley and mix. Then add the drained tuna in oil and the sliced ​​cherry tomatoes and mix again.

Cover with cling film and refrigerate until ready to serve or serve immediately.

To discover many other recipes from fast summer first courses click HERE .


If you are in a hurry to make this tasty spelled and barley salad, you can use those already pre-cooked. In this case, after rinsing them, transfer them to the salad bowl and proceed as per the recipe.

For 6 people

  • 250 g of spelled
  • 250 g barley
  • 1 diced mozzarella
  • 1 grilled red pepper
  • 1 can of shelled corn
  • 2 boiled mignon courgettes
  • aromatic mixture of basil, marjoram and parsley
  • extra virgin olive oil to taste
  • lemon juice
  • Salt to taste.
  • pepper as needed.

Boil the spelled and barley separately in boiling salted water for the time indicated on the package. Drain them, stop cooking them by passing them under cold water and then reheating them well again.

Now transfer them to a salad bowl, add the diced mozzarella, the peeled and sliced ​​peppers, the courgettes, the corn and the chopped parsley, marjoram and basil.

Season with the oil and lemon, not forgetting to check the salt and pepper.


Spelled salad with tuna

Shutterstock Photo | Alessio Orru

L & rsquospelled salad with tuna, beans, broad beans and cherry tomatoes is very versatile and tasty, a source of fiber and protein, thanks to the tuna in squash and legumes, a complete and satisfying dish that you can serve as a single dish, if you have plenty of portions.


How to make barley salad

Boil the pearl barley as per the instructions on the package, it usually takes 18-20 minutes. Once ready, drain it and put it in a bowl with 1 tablespoon of oil.

Wash and peel the courgettes, then cut them into cubes, eliminating the most central white part.

Wash the tomatoes and remove the seeds, then cut these into cubes too. Blanch the diced courgette in salted water for 3 minutes.

Drain and transfer to a bowl with ice, then cut the feta into cubes.

Put in the bowl with the cooked barley, courgettes, tomatoes and olives. Season with two tablespoons of oil and mix everything. Add the feta cheese and finally the finely chopped herbs. Season with salt and serve.


Barley Salad - Recipes

Barley salad

  • 500 g of pearl barley
  • 150 g of Asiago type cheese
  • 2 tomatoes
  • 200 g of rocket
  • 1 tablespoon of shelled pine nuts
  • 1 clove of garlic
  • olive oil
  • salt
  • pepper

Boil the pearl barley in abundant salted water, drain and pass it quickly under cold water.
Put the barley in a salad bowl and let it cool well.
Meanwhile, prepare a pesto by blending the rocket, pine nuts, garlic, salt, pepper with 3 tablespoons of oil.
Add the pesto to the barley and dice the cheese and tomatoes and pour them into the salad bowl.
Season a drizzle of oil and a pinch of salt, mix well and serve.
And many more recipes here --- & gt


Recipes smoothie


INGREDIANTS (for 4 people): 300 gr of pearl barley, 2/3 perini tomatoes, 50 gr of semi-dried cherry tomatoes in oil, 2/3 tablespoons of capers, 100 gr of gruyere, a handful of pitted Taggiasca olives, oil extra virgin olive oil, a few basil leaves, salt and pepper.

Boil the barley in salted water and let it cool. Cut the tomatoes into cubes, diced the cheese and coarsely the semi-dried tomatoes in oil, add the capers, the olives, the basil cut into strips and season with salt, oil and pepper. Mix with the barley.
Prepare a few hours in advance so that the flavors blend well.

10 comments:

Very yummy and inviting. Very good, a big kiss

Hi Alex, nice saucer, I really like the barley, so it's fresh and very summery congratulations, thank you pink kisses see you soon, sun finally.

inviting and delicious recipe, hello

tasty this barley salad! HELLO SILVIA (I liked it so much that I also joined your regular readers)

I love to find, always has good recipes like this meat which is wonderful! Have a good week, Martha.
My recipes every day.

How beautiful this preparation is. fresh, tasty and colorful !! :)

Beautiful saucer, colorful and light.

Mhhhh! It sure is good,
nice to see it is,
summer too. what else do you want!?
Thanks for the recipe, almost almost.
A hug
Susy x

Not bad really ^ _ ^ although it is an unusual hour for a taste I would give it a forkful!

I also often make this good barley salad.
good and low in calories!
Elisa


Nadia's Recipes


This month it went like this .. I cooked well eh, but no new recipes and little motivation .. sigh ..
We try to save ourselves at the last minute with a last recipe of the month.
Try this barley salad, excellent warm!

Ingrediants:
- 30 gr of onion
- 200 gr of fresh peas
- 200 of chopped green beans (I didn't have them)
- 200 gr of peeled carrots cut into chunks
- 4 chopped cherry tomatoes
- 60 gr of extra virgin olive oil
- 280 gr of pearl barley (cooking 15 min)
- 150 gr of tuna
- 10 black olives
- 100 gr of canned corn

Put the onion in the jug and chop 5 sec. speed 5.
Gather on the bottom with the spatula.
Add the peas, green beans, carrots, cherry tomatoes and 40 g of oil and cook for 5 min. 120 & # 176 speed 1 counterclockwise.
Add the barley and vegetable broth and cook for 20 min. 100 & # 176 speed 1 counterclockwise.
If necessary, drain the excess liquid. Pour into a salad bowl and add the corn, olives and tuna and season with a drizzle of oil.
Enjoy your meal.

-> If you do not have fresh peas you can add canned ones at the end along with the corn, or use the frozen ones taking care to add more broth and add the peas 5 minutes after adding the barley.


How to make barley salad with cherry tomatoes and mozzarella

Boil the barley as indicated on the package and in the meantime wash the tomatoes, cut them in quarters and remove the seeds (optional).

Season with salt and oil and flavor with plenty of chopped basil. Once ready, drain the barley and place it in a large bowl.

Season with the cherry tomatoes, olives and diced mozzarella. Mix well, pepper lightly and season with salt and oil. Serve your barley, cherry tomatoes and mozzarella salad and serve!


Video: Καλοκαιρινή σαλάτα με κριθαράκι ολικής άλεσης. Mamatsita (January 2022).