Barley, Fennel and Tomato Salad

Name: Barley, Fennel and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

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Preparation 15 MIN

Cooking 30 MIN
Servings 4

Ingredients
Preparation

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

Preparation

In a pot of salted boiling water, cook the barley for 30 minutes or until al dente. Drain and rinse under cold water. Drain well. Set aside in a large bowl.
Meanwhile, with the rack in the middle position, preheat the oven to 425°F (220°C).
On a non-stick baking sheet, toss the onions with 2 tbsp (30 ml) of the oil. Bake for 10 minutes or until the onions are tender and lightly browned, stirring halfway through.
Add the onions, remaining ingredients and oil to the bowl of barley. Mix to combine. Season with salt and pepper.

Barley, Fennel and Tomato Salad

Ingredients

Preparation

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