Hey, y’all! My name is Kristi, and I run a Southern baking blog--Beignets, Butter, and Bourbon--where I share my passion for all things food. I love sharing recipes inspired by my friends and family.
The recipe I’m sharing today is a loose interpretation of a friend’s recipe brought back from her summer in Italy. Her Italian barley salad is full of fresh summer tomatoes and cucumbers, which are refreshing in a salad for June but are not a fantastic choice for March in Alabama.
This recipe utilizes vegetables perfect for that transition from winter to spring without feeling super heavy. We begin with roasting carrots and brussels sprouts, mixing in some tomatoes, and topping with slices of ciliegine (or what I like to call personal-sized balls of mozzarella). Then, you top with olive oil and balsamic vinegar, and it’s the perfect side dish for your next virtual dinner party.
I love serving my barley salad in the Allora bowl. It’s the perfect size for a side dish, and it looks great on any table.
Barley Salad Recipe
- 3 cups barley, cooked
- 6 medium carrots, chopped (keep their leaves)
- 10 brussels sprouts, sliced
- 1 cup multi-color grape tomatoes, halved
- ½ cup ciliegine, halved
- ¼ cup fresh parsley
- 1 tsp chili flakes
- Olive oil
- Balsamic vinegar
- Preheat the oven to 400F.
- Spread brussels sprouts and carrots onto a large roasting tray. Drizzle with olive oil, balsamic vinegar, salt, pepper, and chili flakes.
- Bake for 15 minutes.
- Chop carrot leaves and parsley.
- In a large mixing bowl, combine barley, carrots, brussels sprouts, tomatoes, ciliegine, parsley, and carrot leaves. Drizzle with olive oil and toss until fully combined.
- Salt and pepper to taste.
- Plate mixture in an Allora bowl.
- Top with a drizzle of olive oil and balsamic vinegar.
- Serve and enjoy.