Barley salad with anchovies, shrimp, and cherry tomatoes

The barley salad with anchovies, shrimp, and cherry tomatoes is a fresh and tasty dish, perfect for summer. Here’s how to prepare it.

Ingredients

• 200 g of pearl barley
• 100 g of cleaned shrimp
• 10 anchovies in oil
• 200 g of cherry tomatoes
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Lemon juice to taste
• Salt and pepper to taste

Preparation

1. First, cook the barley in a pot with plenty of salted water following the instructions on the package so that it remains al dente. Once ready, drain it and let it cool under cold running water to stop the cooking process.
2. In the meantime, proceed with preparing the other ingredients. Wash the cherry tomatoes and cut them in halves or quarters, depending on your preference.
3. If the shrimp are not already cooked, you need to cook them briefly in boiling salted water or steam them, just for 2-3 minutes, until they become pink and opaque. Then let them cool down.
4. In a non-stick pan, lightly sauté the anchovies in oil until they break down to create a sort of cream. This step must be done over very low heat to avoid burning the anchovies.
5. Now, in a large bowl, combine the cooled barley with cherry tomatoes, shrimp, and anchovies. Mix gently.
6. Dress with extra virgin olive oil, lemon juice, salt and pepper to taste, and plenty of freshly chopped parsley.
7. Allow it to rest in the refrigerator for at least 30 minutes before serving so that all the flavors can blend well together.

Curiosity

Barley is a cereal commonly used in Mediterranean cuisine and is perfect for cold summer salads. Rich in fiber and minerals, it is an excellent alternative to pasta or rice and can also be easily enjoyed in its whole grain version.