In these late summer days, let's still enjoy a salad. Today I prepared it with watermelon cubes, grilled cherry tomatoes and goat cheese flakes. I accompanied it all with barley, rich in fiber and iron.
Storage
This salad can be kept for 2-3 days in the refrigerator, closed in an airtight container.
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Recipe
Barley Salad with Watermelon
Servings: 4 people
Ingredients
- 200 gr. barley or kamut
- 400 gr. watermelon pulp
- 320 gr. cherry tomatoes
- 80 gr. aged goat cheese
- 100 gr. of salad
- 100 gr. red onion from Tropea
- 2 large cucumbers about 350/400 gr.
- 80 gr. pitted black olives
- extra virgin olive oil to taste
- balsamic vinegar to taste
- salt
Instructions
- Bring salted water to a boil and cook the barley for the time indicated on the package. Once cooked, let it cool.
- Wash the cherry tomatoes and cut them in half. Heat the plate and, when it is hot, place the cherry tomatoes with the peel facing upwards. Roast on both sides.
- Cut the watermelon, remove the seeds and cut it into cubes.
- Cut the cheese into flakes and set aside.
- Finely slice the onion. Peel the cucumber and cut it into thin slices.
- Clean and wash the salad, dry it thoroughly and set aside.
- In a salad bowl, combine the salad, watermelon, onion, cucumber, roasted cherry tomatoes. Complete with black olives, flaked cheese and barley.
- Season with salt, oil and balsamic vinegar
Notes
STORAGE
This salad can be kept for 2-3 days in the refrigerator, closed in an airtight container.
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