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Ingredients
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- 1 lb pearl barley
- 1 can chickpeas, drained
- ¼ cup dry thinly sliced sun-dried tomatoes
- 1 cup microgreens
- 8 oz burrata cheese
- 1 cup marinated artichoke hearts, drained
- 8 oz cherry tomatoes, halved
- 8–10 leaves basil, thinly sliced
- 3 tablespoons black truffle olive oil
- 1 tablespoon maldon finishing salt
- 2 teaspoons fresh cracked pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon crunchy garlic, optional
Instructions
- Boil 6-10 cups of water in a large pot.
- Add the barley and cook until tender, about 10 minutes.
- Drain the cooked barley and transfer it to a large bowl.
- In the bowl, combine artichokes, tomatoes, basil, and microgreens; toss to mix.
- Season with garlic, truffle olive oil, salt, pepper, and lemon juice. Toss well to combine, tasting and adjusting seasoning if necessary.
- Top the salad with burrata and serve immediately.
Notes
Feel free to use any microgreens you prefer.
The burrata can be substituted with any cheese of your choice if unavailable.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 20mg