Chef Graziella
Cavolo Cappuccio in Insalata
The cabbage slaw of the Alto Adige, where Austrian traditions meet Italian restraint. Caraway seeds give it character, vinegar gives it brightness, and time gives it depth.
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Insalata di Orzo Perlato
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A salad of substance from the northern Italian tradition, where pearl barley's nutty chew meets sweet roasted vegetables and the bright acidity of a proper vinaigrette. This is not decoration. This is dinner.
Salads
Italian
Meal Prep
Potluck
25 min
Active Time
50 min cook•1 hr 15 min total
Yield6 servings
Americans reach for rice or quinoa when they want a grain salad. Italians in the Alpine foothills have known better for centuries. Orzo perlato, pearl barley, has a chew that holds up to dressing, a nuttiness that complements vegetables, and the good sense to improve after a day in the refrigerator.
This is not a recipe that tolerates inattention. The barley must be cooked properly: tender but with resistance, never mushy. The vegetables must be roasted until their sugars concentrate and their edges char. The dressing must be bright enough to cut through the richness without drowning the grain. What you keep out is as significant as what you put in. There is no cheese here. No nuts. No dried fruit. These are additions that confuse rather than clarify.
Serve this at room temperature. Cold dulls flavor. Let it sit on the counter for twenty minutes after it leaves the refrigerator. Your patience will be rewarded.
Barley cultivation in the Italian Alps predates the Roman Empire. While wheat dominated the lowlands, mountain communities relied on barley for its hardiness at altitude. The grain appears in soups and stews throughout Trentino-Alto Adige and Friuli-Venezia Giulia, but the salad preparation emerged more recently as Italians embraced grain-based insalate in the late 20th century.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
pearl barley (orzo perlato)
Quantity
1 1/2 cups
kosher salt
Quantity
to taste
zucchini
Quantity
2 medium
cut into 1/2-inch dice
red bell pepper (peperone rosso)
Quantity
1 large
cut into 1/2-inch pieces
cherry tomatoes (pomodorini)
Quantity
1 pint
halved
red onion
Quantity
1 medium
cut into thin wedges
extra virgin olive oil
Quantity
6 tablespoons, divided
black pepper
Quantity
to taste
freshly ground
red wine vinegar
Quantity
2 tablespoons
garlic
Quantity
1 small clove
minced to a paste
flat-leaf parsley
Quantity
1/2 cup leaves
roughly chopped
fresh basil
Quantity
1/4 cup leaves
torn
| Ingredient | Quantity |
|---|---|
| pearl barley (orzo perlato) | 1 1/2 cups |
| kosher salt | to taste |
| zucchinicut into 1/2-inch dice | 2 medium |
| red bell pepper (peperone rosso)cut into 1/2-inch pieces | 1 large |
| cherry tomatoes (pomodorini)halved | 1 pint |
| red onioncut into thin wedges | 1 medium |
| extra virgin olive oil | 6 tablespoons, divided |
| black pepperfreshly ground | to taste |
| red wine vinegar | 2 tablespoons |
| garlicminced to a paste | 1 small clove |
| flat-leaf parsleyroughly chopped | 1/2 cup leaves |
| fresh basiltorn | 1/4 cup leaves |
Equipment Needed
- •Large pot for cooking barley
- •Two rimmed baking sheets
- •Large mixing bowl
- •Small bowl for vinaigrette
Instructions
- 1
Cook the barley
Bring a large pot of water to a boil. Salt it generously, as you would for pasta. Add the pearl barley and reduce heat to maintain a steady simmer. Cook until the grains are tender but still have pleasant resistance when bitten, 35 to 40 minutes. The center should not be chalky. Drain thoroughly and spread on a rimmed baking sheet to cool. Drizzle with one tablespoon of the olive oil and toss to prevent sticking.
Pearl barley has had its outer hull removed but retains its shape during cooking. Do not confuse it with quick-cooking barley, which turns to mush. Read the package. - 2
Roast the vegetables
While the barley cooks, heat your oven to 425°F. On two rimmed baking sheets, spread the zucchini, bell pepper, tomatoes, and onion in single layers. Vegetables that touch steam rather than roast. Drizzle with three tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast until the vegetables are tender and their edges have charred in spots, 25 to 30 minutes. Rotate the pans halfway through. Let cool to room temperature.
The tomatoes will collapse and release their juices. This is correct. Those caramelized juices become part of the salad. - 3
Make the vinaigrette
In a small bowl, combine the red wine vinegar with the garlic paste and a pinch of salt. Let it sit for five minutes. This mellows the garlic's bite. Whisk in the remaining two tablespoons of olive oil until emulsified. Taste. Adjust salt. The dressing should be assertive but balanced.
- 4
Assemble the salad
In a large bowl, combine the cooled barley and roasted vegetables. Add the parsley and half of the basil. Pour the vinaigrette over all and toss thoroughly. Every grain should be lightly coated. Season with additional salt and pepper as needed. Transfer to a serving bowl and scatter the remaining basil over the top.
- 5
Rest before serving
Let the salad rest at room temperature for at least 15 minutes before serving. This allows the barley to absorb the dressing and the flavors to marry. If made ahead and refrigerated, remove from the cold 20 minutes before serving. Cold food tastes muted. Room temperature food tastes of itself.
Chef Tips
- •Seek out Italian pearl barley if you can find it. The grains are often smaller and more uniform than American varieties. Any pearl barley will work, but cooking times may vary.
- •The vegetables here are summer vegetables. In autumn, substitute roasted butternut squash and radicchio. In spring, use asparagus and artichoke hearts. The technique remains the same. The salad changes with the market.
- •One clove of garlic, minced to a paste, provides perfume without aggression. This is the correct amount. Do not add more.
- •This salad improves after several hours and keeps well for three days. Pack it for lunch. Take it to a gathering. It travels beautifully.
Advance Preparation
- •The barley can be cooked up to two days ahead and refrigerated. Bring to room temperature before assembling.
- •Vegetables can be roasted the day before. Store at room temperature if serving within four hours, refrigerated if longer.
- •The assembled salad keeps refrigerated for three days. Add the fresh herbs just before serving if making ahead.
Frequently Asked Questions
Nutrition Information
1 serving (about 260g)
Calories
340 calories
Total Fat
15 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
12 g
Cholesterol
0 mg
Sodium
385 mg
Total Carbohydrates
45 g
Dietary Fiber
10 g
Sugars
4 g
Protein
7 g
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