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Late Summer Barley Salad
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Orzotto di fine estate
A picture of Late Summer Barley Salad.

Late Summer Barley Salad

Francesca
Francesca @Francesca

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!

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!

Read more

Late Summer Barley Salad

Francesca
Francesca @Francesca

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!

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!

Read more
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Ingredients

30 minutes
Serves 1 serving
  1. 2/3 cuppearl barley (about 80 grams)
  2. 1/4 cupshaved Parmesan cheese (about 30 grams)
  3. 10chopped almonds
  4. 10–15 cherry tomatoes
  5. 1 tablespoonextra virgin olive oil
  6. 1 tablespoonbalsamic vinegar
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Steps

30 minutes
  1. 1

    Cook the barley in salted water for about 25 minutes. Once cooked, drain and let it cool.

  2. 2

    In a bowl, add the arugula, barley, cherry tomatoes, and Parmesan shavings. Top with the roughly chopped almonds.

    A picture of step 2 of Late Summer Barley Salad.
  3. 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!

    A picture of step 3 of Late Summer Barley Salad.
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Francesca
Francesca @Francesca
Published in the US on August 05, 2025 14:01
Amo cucinare qualsiasi pietanza, mi piace creare e sperimentare, a dire il vero ho fatto grandi casini in passato.. ma l'esperienza premia e adesso i risultati mi sorprendono sempre e, cosa che mi fa più piacere, sorprendono gli altri. Cucino per me e per la mia famiglia piatti leggeri, light.. ma non ci facciamo mancare qualche strappo alla regola.. magari il sabato sera o invitando qualche amico.. soprattutto parlando di dolci, che adoriamo fare e soprattutto mangiare 😋😋😋😋😋.. se vi fa piacere seguitemi nella mia cucina e divertiamoci insieme 👩🏻‍🍳🤩😍❤💙❤🌻!
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