Barley Salad

🛒 Ingredients

• Pearl Barley (cooked) 180 g · 210 kcal
• Cucumber 70 g · 11 kcal
• Cherry Tomatoes 70 g · 13 kcal
• Red Onion 30 g · 12 kcal
• Fresh Parsley 10 g · 4 kcal
• Extra Virgin Olive Oil 20 g · 177 kcal
• Lemon Juice 15 g · 3 kcal

👨‍🍳 Instructions

1. Rinse the pearl barley thoroughly under cold water. Cook it in boiling salted water according to package instructions, typically for 30-40 minutes, until tender but still slightly chewy.
2. Drain the cooked barley and spread it on a baking sheet or large plate to cool completely. This prevents it from clumping and keeps the salad fresh.
3. While the barley cools, prepare the vegetables. Dice the cucumber and cherry tomatoes, thinly slice the red onion, and finely chop the fresh parsley.
4. In a large mixing bowl, combine the cooled barley, diced cucumber, cherry tomatoes, sliced red onion, and chopped parsley. Mix gently to distribute the ingredients evenly.
5. In a small bowl, whisk together the extra virgin olive oil and lemon juice. Season the dressing with salt and pepper to taste, then pour it over the salad.
6. Toss the salad gently to coat all ingredients with the dressing. Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.