Barley Salad with Zucchini, Red Pepper and Salame

You need chunks of salami for this recipes, so buy a whole salame in your favorite Italian store.

• 2 cups cooked barley
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cooked garbanzo beans
• 4 ounces salame diced
• Grated zest of 1 lemon
• Salt and freshly ground black pepper to taste
• 1/4 cup parsley, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar

Method

Heat three tablespoons oil in a large saute pan.  Stir in garlic, zucchini, red bell pepper and cook, stirring, for 2 minutes.  This is just to take the edge off the vegetables.  Set aside to cool.

Mix together lemon zest, salt and pepper, parsley, 1/4 cup oil and vinegar.  Whisk to lightly emulsify.

Combine cooked barley and garbanzo beans.  When zucchini mixture is cooled, add to barley and mix well.  Keeping  a few salame chunks aside to garnish top, add salame.  Pour dressing over all and mix with a fork to combine.  Top with the salame cubes.

Serves: 4 - 6

Contributor:  Francesca Rossi

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