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A view from above Barley Salad with Watermelon in a white bowl on a wooden table. The dish shown all ingredients. On the side a bowl of barley and a little bowl with the dressing
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Barley Salad with Watermelon

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Italian
Servings: 4 people
Author: Alessandra

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.