Barley salad with Burrata di Andria PGI
▹ 2 Burrata di Andria PGI
▹ 200g barley
▹ 200g yellow cherry tomatoes
▹ 200g fresh baby spinach
▹ 2 slices of 150g watermelon
▹ 12 anchovies in oil
▹ 40ml extra virgin olive oil
▹ q.b. thyme
▹ q.b. salt
Cook the barley in plenty of boiling salted water for 14-15 minutes (or follow the instructions on the package). Once ready and al dente, drain the barley and let it cool.
In the meantime, prepare the two slices of watermelon about a couple of cm thick: remove the peel, brush them with olive oil and lightly salt. Heat a cast iron plate and when it’s hot, grill the watermelon on both sides. Remove the watermelon from the plate and let it cool. Then cut it into cubes.
Wash and clean the tomatoes and fresh spinach leaves.
Season the barley with tomatoes, baby spinach, grilled watermelon cubes, oil, a few leaves of thyme and season with salt if necessary. Finally, place the anchovy fillets on top and, in the center of the serving dish, the burrata. Cut the burrata only at the table, when you are going to portion it into individual plates.
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