Barley, Fennel and Tomato Salad

Barley, Fennel and Tomato Salad

  • Preparation 15 min
  • Cooking 30 min
  • Servings 4
  • Vegetarian
  • Nut-free
  • Egg-free

Categories

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

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