Barley, Fennel and Tomato Salad | RICARDO

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