Barley Salad with Shrimp and Tomatoes

Salads | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the show Food with Alex, episode 14.

Ingredients

Pearl barley - 10.6 oz
Tomatoes - 3.5 oz
Shrimp - 3.5 oz
Garlic - 4 cloves
Spanish onions - 1 head
Fresh basil leaves - 0.7 oz
Parsley - 0.4 oz
Olive Oil - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cook the barley until it's 3/4 done, so it retains its texture.

Step 2

Chop the shrimp into small pieces, removing the tails. Finely chop the garlic and parsley.

Step 3

Heat the olive oil in a skillet. Sauté the shrimp with the garlic and parsley. Before the garlic starts to burn, add lemon juice. Add a little salt. Cook the shrimp until done, but do not overcook.

Step 4

Finely chop the onion and place it in a salad bowl. Season with pepper and salt, and squeeze more lemon juice. Cut the cherry tomatoes into wedges. Add olive oil, a little sugar, and finely chopped fresh basil. Also add the minced garlic clove.

Step 5

In a large wide salad bowl, combine the barley, shrimp, and tomato-onion salad. Mix everything together and add more oil, garnishing with whole basil leaves. Let it sit for about 3-4 minutes before serving.