The recipes of the cold barley salad they are a must when the hot season begins and they will be useful for making fresh and light unique dishes, which will satisfy you without weighing you down. pearl barley has the characteristic of not overcooking and always remaining well-shelled, so what better way to use it than in colorful and tasty salads? You can customize them according to your tastes, combining this cereal with fish, legumes, vegetables, and other cereals such as spelling. Inevitable vegetarian recipes for barley sale declined in many variations, which will meet everyone’s tastes!
Let’s see together the 10 best recipes for barley salad.
Barley salad with vegetables
The recipe for barley salad with fresh vegetables is ideal for the summer season: a dish that will refresh and fill you at the same time. This single vegetarian dish is really tasty and we suggest you prepare it even if you are on a diet because it is low in calories. Boil the barley in salted water for 15 minutes, drain it and leave it aside to cool. Dice small peppers, courgettes, and cherry tomatoes. Finely slice an onion and cut the pitted olives into rounds. Mix all the ingredients in a bowl and the cold barley salad is ready!
Barley salad with fish
The barley salad with fish is exquisite. It is a single summer dish seasoned with swordfish, mussels, clams, and shrimp. It is good served warm but above all cold. The process is a bit more laborious but you will get a tasty explosion of flavors. Cook the pearl barley in boiling water for 15 minutes. Separately, open the mussels and clams in a pan with oil and garlic. In another pan, sauté the swordfish in chunks and add the peeled shrimps when almost cooked. Combine all the ingredients in a salad bowl, let it cool, and then enjoy your seafood barley salad.
Pearl barley salad
The pearl barley salad classic is always a great success in the summer. You can customize it according to your tastes, but if you season this cold barley salad with the right ingredients, you will get a light dish. We suggest one vegetarian version with cherry tomatoes, asparagus, and beans. Boil the barley and in the meantime steam the asparagus. Cut the tomatoes into wedges, rinse the canned beans, and then mix all the ingredients. Season everything with salt, pepper, and extra virgin olive oil.
Salmon barley salad
The Salmon Barley Salad Recipe is ideal for a summer dinner. It is an exquisite single dish, as well as fresh and also loved by children. The procedure is really fast, just cook the barley in plenty of salted water for about 15 minutes, and in the meantime prepare the salmon-based dressing. Cut the smoked salmon into strips and let it marinate for a few minutes in a sauce made with oil, lemon, salt, and pepper. Combine the two ingredients in a bowl, mix them and then leave to flavor the barley salad with marinated salmon for a couple of hours in the refrigerator.
Barley salad with tuna and cherry tomatoes
The barley salad with tuna and cherry tomatoes is a cold and refreshing dish and you can prepare it in advance to avoid being in the kitchen during the hottest hours. Prepare this cold barley salad with tuna it’s very simple: cook the pearl barley in water following the instructions on the package. Separately, wash and cut the tomatoes into cubes. Drain the tuna from the excess oil and add it to the cherry tomatoes. Season the boiled barley with the condiment based on cherry tomatoes and tuna leave to cool in the refrigerator and finish with chopped parsley.
Barley and spelled salad
The recipe for the spelled barley salad is made using the two bowls of cereal and seasoned with mozzarella, rocket, and cherry tomatoes. It’s a single vegetarian dish very nutritious but fresh, ideal to be enjoyed even on the beach without getting too heavy. Cook the spelled and barley together in boiling water. Prepare the sauce by washing and breaking up the rocket with your hands. Cut the tomatoes and mozzarella into cubes and season with the boiled spelled and barley. Yours in no time cold barley and spelled salad
Greek barley salad
The Greek barley salad is a mix of irresistible flavors and, with just one bite, it will make you feel like you are on vacation. It is a fresh and light dish seasoned with ingredients belonging to the Greek culinary tradition: feta, cucumbers, and black olives. So put the barley to boil in salted water. Wash and slice the tomatoes and cucumbers. Pitted and cut the Greek olives into slices. Take the feta and cut it into cubes and finally season with these ingredients the previously boiled barley. You will get a vegetarian barley salad and tasty. THE RECIPE HERE
Barley salad with eggplant
The recipe for barley salad with eggplant is summery, colorful, and very tasty. You will love this dish for its strong yet absolutely fresh flavor. Pearl barley is an easily digestible cereal and will satisfy you without weighing you down. Cook the pearl barley for 15 minutes in boiling water and in the meantime dedicate yourself to the aubergines. Wash them, cut them into cubes, and sauté them in a pan with some garlic and oil. Wash and cut the cherry tomatoes too. Once all the ingredients are ready, mix and decorate the barley salad with eggplant with fresh basil leaves.
Barley salad with beans
The recipe for barley salad with beans it is probably less well known, but it is delicious and perfect for cooking a quick summer dish. The barley salad with beans is prepared quickly and even in advance and then stored in the fridge. So, cook the barley in boiling water and blanch the beans. In the meantime, prepare a light basil pesto with the mixer and dice the tomatoes. Rinse the boiled beans and assemble the dish by combining barley, legumes, asparagus, and cherry tomatoes. Finally season the cold barley salad with the basil sauce. THE RECIPE HERE
Barley salad with chickpeas
The barley and chickpea salad is a healthy, fresh, and vegan dish. The combination of cereals with legumes is perfect and we suggest you combine them in this one cold salad of barley and chickpeas. The procedure to follow will be very fast, especially if you use pre-treated chickpeas, and the ingredients are few: barley, chickpeas, and a Tropea onion. Cook the pearl barley in abundant salted water. Separately, thinly slice a red Tropea onion and rinse the jarred chickpeas. Combine chickpeas, barley, and onion in a salad bowl, season with extra virgin olive oil and salt, and enjoy your meal! THE