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Insalata d'Orzo | Tuscan Pearl Barley Salad
(0)
40 min
Under an hour
Gurkerl Küche
Ein herrlich aromatischer italienischer Sommersalat mit nussiger Rollgerste, saftigen Paradeisern, getrockneten Tomaten, frischem Rucola und feinstem Pecorino. Leicht, vollwertig und perfekt für warme Spätsommertage!
Ingredients
Preparation method
Preparation & Cooking Grains
Rinse the pearl barley thoroughly in a sieve under cold water. Then cook in plenty of boiling salted water for approx. 25–30 minutes until al dente. Drain, rinse with cold water, and drain well.
Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown and fragrant. Transfer to a plate immediately and let cool.
Preparing Ingredients & Dressing
Wash and halve the fresh tomatoes (cherry tomatoes). Cut the sun-dried tomatoes into thin strips. Wash the arugula and fresh basil, shake dry, and coarsely tear the basil. Shave the Pecorino into thin curls using a vegetable peeler.
Chef's tip
For even more roasted flavor, you can roast the fresh cherry tomatoes in advance in the oven at 200 °C with a little olive oil for 15 minutes.
The salad is great for meal prep and tastes even more flavorful the next day once the flavors have infused.
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