Summer Farro and Pearl Barley Salad
Category: First Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pearl barley | 150g |
| Farro (spelt) | 150g |
| Arugula (rocket) | 30g |
| Cherry tomatoes | 200g |
| Mini mozzarella balls (ciliegine) | 100g |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
Instructions:
To make this refreshing Summer Farro and Pearl Barley Salad, start by cooking the grains. In a large pot, bring water to a boil and add the pearl barley. Allow it to cook until tender, following the package instructions for the right cooking time. Once done, drain the barley and rinse it under cold running water to stop the cooking process and cool it down quickly.
Next, prepare the farro in the same way as the barley. In a separate pot, bring water to a boil, add the farro, and cook until tender. Drain the farro and also rinse it with cold water to cool it down.
While the grains are cooling, prepare the other ingredients. Drain the mozzarella balls and cut them into small cubes. Rinse the arugula thoroughly under cold water, removing any dirt or grit, and then roughly chop the leaves.
Once all the ingredients are ready, transfer the cooled grains to a large bowl. Add the halved cherry tomatoes and the cubed mozzarella. Gently toss the ingredients together, ensuring everything is well mixed.
Finally, drizzle a generous amount of extra virgin olive oil over the salad and season with fine salt to taste. Toss again to evenly distribute the olive oil and seasoning.
Your delicious Summer Farro and Pearl Barley Salad is now ready to serve! Perfect for a light and nutritious meal, it’s great as a side dish or a light main course. Enjoy the fresh, vibrant flavors that come together in this simple yet satisfying salad.
