Barley Salad with Cherry Tomatoes, Corn, and Olives

Barley salad is a fresh and simple dish, ideal for hot days or as a light side dish. Here is the recipe to prepare a delicious barley salad with cherry tomatoes, corn, and olives:

Ingredients

• 200 g of pearl barley
• 150 g of cherry tomatoes
• 100 g of sweet corn (already cooked, can be canned)
• 50 g of pitted black olives
• Salt to taste
• Pepper to taste
• Extra-virgin olive oil
• Balsamic vinegar or lemon juice (to taste)
• Fresh basil or other aromatic herbs (optional)

Preparation

1. Start by rinsing the barley under cold running water. Then cook it in a pot of boiling salted water according to the instructions on the package, usually about 15-20 minutes. The barley is ready when it is soft but still slightly al dente.
2. Drain the barley and rinse it under cold water to stop the cooking and cool it quickly.
3. While the barley is cooking, wash the cherry tomatoes and cut them in half or into quarters, depending on their size.
4. In a large bowl, mix the cooled barley, cherry tomatoes, corn, and black olives.
5. Dress the salad with salt, pepper, extra-virgin olive oil, and a bit of balsamic vinegar or lemon juice according to your preferences.
6. If you wish, add some chopped fresh basil or other aromatic herbs to give freshness and aroma to your salad.
7. Mix all the ingredients well and let the salad rest for at least 10 minutes before serving, so the flavors can blend together nicely.

This salad can be served either cold or at room temperature.

Curiosity

Barley is a cereal rich in nutritional properties, including fiber, protein, and minerals. It is often used in cooking as a lighter and more digestible alternative to rice and pasta. In Italy, barley is frequently used in soups and stews, but as you can see, it’s perfect in summer salads too.