Name: Barley, Fennel and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 cup (200 g) pearl barley; 2 onions, thinly sliced; ⅓ cup (75 ml) olive oil; 1 fennel bulb with stems and fronds, thinly sliced; 3 cups (420 g) cherry tomatoes, halved; 3 cups (75 g) arugula, finely chopped; ½ cup (70 g) kalamata olives, pitted and chopped; ½ cup (60 g) Parmesan shavings; ½ cup (50 g) roasted pecans, chopped; 1 lemon, zest finely grated and juiced

Preparation

- In a pot of salted boiling water, cook the barley for 30 minutes or until al dente. Drain and rinse under cold water. Drain well. Set aside in a large bowl.
- Meanwhile, with the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick baking sheet, toss the onions with 2 tbsp (30 ml) of the oil. Bake for 10 minutes or until the onions are tender and lightly browned, stirring halfway through.
- Add the onions, remaining ingredients and oil to the bowl of barley. Mix to combine. Season with salt and pepper.

Barley, Fennel and Tomato Salad

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet