Prep 1 hr
Cook 0 mins
A barley salad that can be served cool or warm, however you prefer. Prep time includes time to cook the barley.
- 1 cup barley
- 12 ounces prosciutto, cut into 1-inch slices
- 1 cup cherry tomatoes, quartered
- 3⁄4 cup roasted red pepper, diced
- 1⁄2 cup green onion, chopped
- 1⁄3 cup fresh basil, chopped
- 1⁄2 cup parmigiano-reggiano cheese, thinly shaved
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- Cook barley or brown rice according to package directions. Transfer to a large bowl and let cool.
- In a large bowl, combine prosciutto strips, tomatoes, peppers, green onions, basil, parmigiano, olive oil. lemon juice, salt and pepper. Add the cooled barley and toss to blend.
Really delicious. I had cooked up a whole bag of barley and was looking for a salad to use part of it. I decided on this one and it was great. I made without the tomatoes and prosciutto (since I didn't have any on hand), but added garbanzo beans for protein and some fresh parsley. I decided not to salt it after tasting it. The cheese was salty enough for our taste and I had cooked the barley in lightly salted water.
Great flavor combo! This makes a super-hearty salad, packed with lots of savory ingredients. I didn't have any cherry tomatoes, so I just chopped up some plum tomatoes instead. I think I also messed up and only used 1/2 cup of uncooked barley instead of a full cup (not good at multitasking after 10pm, lol), which would explain why the salad seemed a teensy bit salty to me. I guess that if you only use half the barley, you can definitely leave the salt out, because the prosciutto is salty enough on it's own. When I make this again (with the full amount of barley, of course), I'll have to taste it pre-salt to see if the prosciutto still gives enough salt for the dish. Even with my screw-up, I still loved this salad. This would be a good addition to a potluck meal, and it's a great way to use a grain that's not that commonly used in this way. Thanks for posting! Made for PAC Spring '10 :)