Pearl Barley Salad Delight (Print Version)
A delicious barley salad with vibrant veggies and fresh herbs in a tangy dressing.
# Ingredients:
→ Main Ingredients
01 -
1 cup pearl barley, cooked according to package instructions
02 -
1/4 cup olive oil
03 -
1 sprig fresh rosemary
04 -
1 medium zucchini, thinly sliced
05 -
6 cloves garlic, minced
06 -
12 ounces cherry tomatoes, halved
07 -
1 pound asparagus tips
08 -
1 lemon, juice divided into bowls
09 -
Sea salt and black pepper to taste
→ Optional Toppings
10 -
Vegan cheese (feta or ricotta-style)
11 -
Fresh basil leaves
12 -
Red pepper flakes
13 -
Red chili oil
14 -
Lemon miso dressing
# Steps:
01 -
Cook the pearl barley in a large saucepan according to the manufacturer's instructions. Once cooked, set aside.
02 -
Heat olive oil in a large skillet or wok over low heat. Add the minced garlic and sprig of rosemary. Sauté until aromatic.
03 -
Add the cherry tomatoes to the skillet and sauté until tender and blistered. Avoid overcooking to maintain their texture.
04 -
Toss the zucchini slices and asparagus tips into the skillet. Stir well to coat with the garlic and olive oil mixture. Sauté until the vegetables are al dente, tender yet slightly crunchy.
05 -
Add the cooked barley to the skillet. Stir until all ingredients are well-incorporated and warmed through.
06 -
Season with sea salt and black pepper to taste. Serve in small bowls and garnish with optional toppings such as vegan cheese, fresh basil, red pepper flakes, red chili oil, or lemon miso dressing.
# Notes and Tips:
01 -
Do not overcook the vegetables to prevent them from becoming soggy.
02 -
Monitor barley while cooking to avoid burning; remove from heat when water is fully absorbed.
03 -
This dish can be served warm, at room temperature, or chilled for versatility.