Barley, Fennel and Tomato Salad
Barley, Fennel and Tomato Salad
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
Instructions
- 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