Pearl barley salad

Ingredients for 2 servings:

• 50 g pearl barley
• salt water
• 1 ball of mozzarella
• 2 large tomatoes
• ½ bunch of spring onions
• 1 small cucumber(s)
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 1 pinch(s) of pepper
• 3 tbsp extra virgin olive oil
• 1 handful of basil, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

a refreshing yet filling summer dish.

Cook the pearl barley in salted water according to the package instructions (approx. 20-25 minutes). Drain, rinse with cold water to retain its texture, and let cool. Dice the mozzarella, cucumber, and tomatoes, and finely slice the spring onions. Just before serving, add the pearl barley, diced tomatoes, onion rings, diced cucumber, and mozzarella pieces to a salad bowl, season with salt and pepper, drizzle with the vinegar, and add the oil. Mix everything well. Garnish with fresh basil leaves (I particularly like small-leaf basil, which has a more delicate aroma) and serve. This is a generous amount for two servings and is intended for use as a main course. As a side dish or appetizer, the specified amount is sufficient for three to four servings.