A quick and easy summer recipe: tomato pesto barley salad.
2 people
1
Bring water to a boil and cook the barley using the following ratio: 750 ml of water for every 75 g of barley. Cook for about 25 minutes, or use pre-cooked barley for a quicker option. Season with salt towards the end of cooking.
2
Drain the barley and transfer it to a serving bowl. Dress with a drizzle of extra virgin olive oil and the Mutti Red Pesto. Crumble in the feta and toss gently to combine.
3
Finish with extra crumbled feta and a few fresh basil leaves, then serve.
During the warmer months, fresh, quick and flavour-packed dishes become a go-to choice. This barley salad with Mutti Red Pesto and feta is a simple yet original summer recipe, perfect for lunch, a light dinner or an easy make-ahead meal. It’s also a delicious alternative to classic rice salad, offering a more rustic texture and rich Mediterranean flavour. Barley absorbs the dressing beautifully while remaining light and satisfying, even on hot days.
The star ingredient of this recipe is Mutti Red Pesto with Sun-Dried Tomatoes, known for its intense yet balanced flavour. The sun-dried tomatoes bring rich Mediterranean notes that pair perfectly with delicate barley and salty feta cheese. For extra freshness, add torn basil leaves or a little grated lemon zest before serving. If you prefer a creamier texture, stir the pesto through the barley while it is still slightly warm so the flavours coat every grain evenly.
This summer barley salad can easily be customised with your favourite seasonal ingredients. Try adding cherry tomatoes, grilled courgettes, olives or chickpeas for extra texture and flavour. Feta can also be replaced with mozzarella or soft goat cheese for a milder taste. For the best result, prepare the salad ahead of time and let it chill in the fridge for 30 minutes before serving. The flavours will meld beautifully, creating a vibrant and refreshing Mediterranean-inspired dish perfect for summer dining.
