Barley Salad with Vegetables and Mozzarella

A light and colorful dish that is meat-free and full of seasonal vegetables. Instead of barley, you can also use spelt or buckwheat groats. The salad can be prepared a day in advance and taken to work.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Pearl barley

  • 1 pod Garlic, fresh

  • 20 ml Vinegar, balsamic

  • pieces Salt, table

  • 0.5 teaspoons Spices, basil, dried

  • 0.5 teaspoons Spices, oregano, dried

  • 30 ml Oil, olive

  • 3 pieces Bell pepper, red, fresh

  • 4 pieces Chili peppers, red chili, fresh

  • 300 g Tomato, red

  • 100 g Olives, green, in brine

  • 150 g Cheese, mozzarella

  • pieces Parsley, fresh

Steps

  1. Cook the barley according to the instructions on the package, then let it cool.

  2. For the dressing, peel and finely chop the garlic. Place it directly into a large bowl where you will mix the salad. Add vinegar, salt, pepper, oregano, and basil, and mix well. While mixing, gradually add olive oil.

  3. Wash and clean the fresh vegetables. Dice the bell peppers, finely chop the chili peppers, and halve the cherry tomatoes and olives. Add all the vegetables to the bowl.

  4. Add the barley, chopped parsley, and torn mozzarella pieces. Mix all the ingredients well. The salad can be eaten on its own, or served as a side dish with roasted meat or fish if desired.

Nutrition Information (Per 100g)

  • Calories: 118.25 kcal
  • Fat: 4.04 g
    • Saturated Fat: 1.63 g
  • Carbohydrates: 14.92 g
    • Sugars: 3.19 g
  • Protein: 4.89 g
  • Fiber: 2.56 g