Italian Barley Salad Recipe
Hearty Italian barley salad with chickpeas, olives and mozzarella di bufala. A fresh, easy recipe inspired by Tuscany.
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Skillet
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Stove
- Serving platter
- Tongs
- Measuring spoon
Ingredients
- 1 ½ cups (375 ml) uncooked pearl barley
- ¼ cup (60 ml) olive oil (approx.)
- 1 shallot, finely chopped
- 1 ½ red bell peppers, cut into strips, then halved
- 1 can (19 oz / 540 ml) chickpeas, rinsed well
- 20 large green olives, pitted and halved
- 10 sprigs fresh chives, finely chopped
- 2 fresh tomatoes, cut into large cubes
- 1 ball (10 oz / 300 g) mozzarella di bufala
- Balsamic vinegar
- Fleur de sel
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