Late Summer Barley Salad

Hi everyone! Today I’m sharing a quick and easy cold main dish, made with the last cherry tomatoes from the garden (that’s why it’s called late summer 😆😆😆😆😆). It’s fast and practical to prepare—you can take it to work, to the beach (if you’re on vacation), or just make it the night before to get ahead. The combination of balsamic vinegar, Parmesan, and almonds is delicious. Even though it seems simple, I recommend giving it a try—you’ll definitely be satisfied!
Late Summer Barley Salad
Hi everyone! Today I’m sharing a quick and easy cold main dish, made with the last cherry tomatoes from the garden (that’s why it’s called late summer 😆😆😆😆😆). It’s fast and practical to prepare—you can take it to work, to the beach (if you’re on vacation), or just make it the night before to get ahead. The combination of balsamic vinegar, Parmesan, and almonds is delicious. Even though it seems simple, I recommend giving it a try—you’ll definitely be satisfied!
Steps
- 1
Cook the barley in salted water for about 25 minutes. Once cooked, drain and let it cool.
- 2
In a bowl, add the arugula, barley, cherry tomatoes, and Parmesan shavings. Top with the roughly chopped almonds.
- 3
Drizzle the salad with olive oil and balsamic vinegar. Add a pinch of salt to the arugula and tomatoes, toss well, and it’s ready to serve. Enjoy!
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