Barley Vegetable Salad
A refreshing summer dish, rich in vegetables and Mediterranean flavors
- Prep time: 15 minutes
- Cook time: 30 minutes
This barley vegetable salad is the perfect dish for hot summer days. Colorful, nutritious and full of flavor, it can be enjoyed hot or cold according to your preferences. A concentrate of Mediterranean vegetables that will delight your taste buds.
Ingredients
-
eggplants
-
yellow zucchinis
-
olive oil
-
onions
-
red peppers
red -
salt
Recipe steps
Prepare the vegetables
Wash all vegetables thoroughly. Cut the eggplant, zucchini, onion and red pepper into small, uniform dice.
Cook the vegetables
In a large skillet, heat the extra virgin olive oil over medium heat. Add the cut vegetables and cook until tender, stirring regularly.
Season
Season the vegetables with salt and, if desired, ground pepper to taste.
Cook the barley
Meanwhile, cook the barley in a pot of salted boiling water for 10 minutes.
Cool and mix
Drain the barley and cool it under cold water. Then mix the cooled barley with the cooked vegetables.
Tips and variations
- This salad can be enjoyed hot or cold depending on your preferences and the season.
- You can add fresh herbs like basil or parsley for extra freshness.
- For a heartier version, add pine nuts or black olives.
Anti-waste tips
Don’t throw away the eggplant and zucchini peels! You can use them to make homemade vegetable broth.
Vegetable tops and stems can be composted or used to enrich your garden.
This salad keeps for 2-3 days in the refrigerator, perfect for weekday meals.
