Summer salad with barley, arugula, cherry tomatoes and capers
8 servings
35 minutes
Summer salad of barley, arugula, cherry tomatoes, and capers is a vibrant embodiment of Italian culinary lightness and freshness. It combines the delicate nutty flavor of barley with the spicy arugula and juicy cherry tomatoes, adding a touch of sophistication with capers. Onion and radicchio give the dish a slight bitterness, while refreshing cucumber makes it even more harmonious. Dressed with olive oil and red wine vinegar, this salad is the perfect companion for warm summer evenings. It can be served as a standalone dish or as a side to fish and meat delicacies. It's not just a salad but a small celebration of flavors that fills the table with Mediterranean hospitality.
1
Boil barley in a pot of boiling water until cooked for about 20 minutes.
- Pearl barley: 500 g
2
Meanwhile, in a bowl, mix chopped radicchio, arugula, peeled and diced large cucumber, finely chopped onion, halved cherry tomatoes, and capers.
- Radicchio: 1 bunch
- Rocket (arugula): 210 g
- Cucumbers: 1 piece
- Sweet onion: 1 head
- Cherry tomatoes: 400 g
- Capers: 3 tablespoons
3
Drain and cool the barley. Add to the salad and mix.
- Pearl barley: 500 g
4
Season with a small amount of vinegar and olive oil. Add salt and pepper. Serve at room temperature.
- Red wine vinegar: to taste
- Extra virgin olive oil: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
