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Start by cooking the pearl barley. Once cooked, rinse it briefly under cold running water, place it in a bowl, and season with a drizzle of oil. Let it cool.
Finely chop the onion. Rinse the capers to remove the salt and chop them together with the black olives.
Also cut the cherry tomatoes and pour them, together with the other ingredients, into the bowl with the barley.
Crumble the feta with your hands and add the tuna. Finally, add the lemon zest and chopped basil.
Season with a drizzle of oil, salt, and pepper, and mix.
Fridge
This Greek barley salad is perfect served cold, great as a main dish or a light side. It keeps in the fridge for 1-2 days.
Italia
| Energy (kcal) | 90.87 |
| Carbohydrates (g) | 8.55 |
| of which Sugars (g) | 1.83 |
| Fat (g) | 3.74 |
| of which Saturates (g) | 1.31 |
| Protein (g) | 5.55 |
| Fiber (g) | 1.33 |
| Sale (g) | 0.71 |
