Barley and Salmon Salad

The barley and salmon salad is a fresh and nutritious dish, perfect for a summer meal or as a standalone dish for a light lunch. Here’s how to prepare it with an Italian twist.

Ingredients

• 200 g pearl barley
• 200 g fresh or smoked salmon
• 1 medium zucchini
• 150 g cherry tomatoes
• 1 lemon (juice and grated zest)
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• A bunch of fresh dill (or alternatively basil or parsley)
• Salted capers to taste (optional)
• Pitted black olives to taste (optional)

Preparation

1. Start by cooking the barley in plenty of salted water according to the instructions on the package, usually between 15 and 20 minutes, until it is al dente.
2. Meanwhile, if you’re using fresh salmon, cook it in a pan or steam until well done, then let it cool and flake it with a fork. If you prefer smoked salmon, cut it directly into pieces.
3. Wash and cut the zucchini in half lengthwise and then into thin slices. You can choose to quickly grill them in a pan with a splash of oil or use them raw for a crunchier texture.
4. Wash the cherry tomatoes and cut them in half or into quarters.
5. Drain the cooked barley and rinse it under cold water to stop the cooking and cool it down.
6. In a large bowl, combine the cooled barley with the salmon, zucchini, cherry tomatoes, lemon juice and grated zest, extra virgin olive oil, and mix everything well.
7. Add the chopped dill (or the chosen aromatic herb) to taste, desalted capers, and black olives. Season with salt and a pinch of pepper.
8. Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Trivia

Barley is an ancient cereal, valued for its nutritional properties and digestibility. In Italian cuisine, it is used for soups, salads, and also as a base for cold summer dishes. Combined with salmon, a fish rich in omega-3 fatty acids, this dish is a great ally for health.

If you wish, I can also recommend a wine to pair with this salad.