Mediterranean Barley Burrata Salad
This Mediterranean Barley Salad is packed with flavor, is a great way to add some grains into your diet, and is topped with a burrata. This is the salad you'll want all the time after your first bite. It's garlicky and truffley and satisfying but won't slow you down.
Servings: 8 servings
Calories: 260kcal
Equipment
Ingredients
- 1 lb pearl barley
- 1 can chickpeas drained
- ¼ cup dry thinly sliced sun-dried tomatoes
- 1 cup microgreens use a microgreen you love - baby arugula, rainbow microgreens, etc
- 8 oz burrata cheese two large burrata balls, or four small burratas
- 1 cup marinated artichoke hearts drained
- 8 oz cherry tomatoes halved
- 8-10 leaves basil thinly sliced (chiffonade)
- 3 tablespoons black truffle olive oil
- 1 tablespoon Maldon finishing salt if using regular salt, reduce to 1 teaspoon, then taste to add more
- 2 teaspoons fresh cracked pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon crunchy garlic optional
Instructions
- In a large pot, boil 6-10 cups water (enough to cover barley, no need to measure)
- Add barley and cook to tender, about 10 minutes.
- When barley is tender and soft, drain well, then add to a large bowl.
- Add artichokes, tomatoes, basil, microgreens. Toss to mix.
- Season with garlic, truffle olive oil, salt, pepper, and lemon juice.
- Toss well and taste - add more seasoning if desired.
- Top with burrata and serve immediately.
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 31g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 1227mg | Fiber: 6g | Sugar: 5g