Pearl barley salad with shrimps and tomatoes
4 servings
25 minutes
Barley salad with shrimp and tomatoes is an exquisite blend of sea breeze and traditional Italian flavors. Barley, though considered a simple grain, takes on a unique texture in this dish—soft yet characteristically firm. Shrimp sautéed with garlic and parsley provide a bright, rich taste with a hint of lemon. Cherry tomatoes add juiciness and freshness, while basil and olive oil bring Mediterranean aromas. This salad is not only nutritious but also elegant, perfect for a light dinner or festive table. It pairs wonderfully with white wine and fresh bread. The simplicity of preparation makes it accessible while the richness of flavors makes it memorable.
1
Boil the pearl barley until 3/4 cooked to retain its coarseness.
- Pearl barley: 300 g
2
Cut the shrimp into small pieces, removing the tail. Finely chop the garlic and parsley.
- Shrimp: 100 g
- Garlic: 4 cloves
- Parsley: 10 g
3
Heat olive oil in a pan. Sauté shrimp with garlic and parsley until the garlic starts to burn, then add lemon juice. Add a little salt. Cook the shrimp until done, but do not overcook.
- Olive oil: 100 ml
- Shrimp: 100 g
- Garlic: 4 cloves
- Parsley: 10 g
- Salt: to taste
4
Chop the onion finely and place it in a salad bowl. Add pepper, salt, and squeeze lemon juice again. Cut the cherry tomatoes into wedges. Add olive oil, a little sugar, and finely chopped green basil. Also, add minced garlic.
- Red onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Tomatoes: 100 g
- Olive oil: 100 ml
- Green basil: 20 g
- Garlic: 4 cloves
5
In a large wide salad bowl, place the pearl barley, add shrimp and tomato-onion salad. Mix everything and add more oil, garnishing with whole basil leaves. Let it sit for 3-4 minutes and serve.
- Pearl barley: 300 g
- Shrimp: 100 g
- Tomatoes: 100 g
- Red onion: 1 head
- Olive oil: 100 ml
- Green basil: 20 g
