Pearl Barley Salad

Cooking:

Rinse the pearl barley well and place it in a pot.

Pour water over the barley and bring it to a boil. Once boiling, reduce the heat, add salt, and cook until the barley is tender and fluffy.

Once cooked, drain the barley and let it cool, then transfer it to a plate.

Wash the tomatoes and cucumbers, and cut them into cubes. Rinse and chop the herbs. Peel and finely chop the onion.

Chop the walnuts and lightly toast them.

Wash the asparagus beans, boil them in salted water, and drain.

In a salad bowl, combine the chopped tomatoes, asparagus, cucumbers, onion, parsley, basil, walnuts, and pearl barley. Add salt and gently mix everything together.

Dress the salad with olive oil and mix well. If preferred, you can substitute olive oil with sunflower oil.

Serve the salad slightly warm or at room temperature. It is best to make only as much as you can eat at once since it’s not recommended to store it for long.

Enjoy your meal!