Barley Salad with Speck Alto Adige PGI
A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.
Difficulty: Easy
Preparation time: 15 min
Rest time: 60 min
Cooking time: 30 min
A recipe by: PassioneCooking
Ingredients
Serves for
4
people
Ingredients
- 280 Grams pearl barley
- 100 Grams sun-dried tomatoes in oil
- 70 Grams arugula
- 200 Grams cherry tomatoes
- 120 Grams Speck Alto Adige PGI (sliced approx. 3 mm thick)
- 150 Grams mozzarella balls
- 90 Grams Taggiasca olives
- 10 Piece basil leaves
- salt to taste
- pepper to taste
- extra virgin olive oil to taste
To serve
- 4 Slice Slices of Speck Alto Adige PGI
Barley Salad with Speck Alto Adige PGI
Preparation time 45 min
- For the barley salad with Speck Alto Adige PGI, rinse the pearl barley with water, place it in a pot with plenty of cold water and bring to a boil. Cook for about 25 minutes or according to the package instructions. Add salt only towards the end of the cooking time. Drain the barley, place it in a bowl, mix with a bit of extra virgin olive oil and let it cool.
- Meanwhile, cut the sun-dried tomatoes into strips and set aside. Wash the arugula and cherry tomatoes. Roughly chop the arugula and halve the cherry tomatoes.
- Trim the rind off the Speck Alto Adige PGI and cut it into thin strips.
- Once the barley has cooled down, add the sun-dried tomatoes, arugula, cherry tomatoes, Speck Alto Adige PGI, mozzarella balls, Taggiasca olives and basil leaves. Season with salt and pepper, add a drizzle of extra virgin olive oil and mix everything well.
- Place in the fridge for about 30 minutes to allow the flavours to develop.
- Serve the barley salad with a few slices of Speck Alto Adige PGI on the side.
Tip
If preparing the barley salad the day before or well in advance, take it out of the fridge about 15 minutes before serving.
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