Warm Barley and Sopressata Salad


1 cup pearl barley
1/4 tsp salt
6 cups baby arugula
8 oz pearl bocconcini, drained
1 small head radicchio, torn
1 pkg (4 oz) Fiorucci Sopressata, thinly sliced


1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tsp honey
1 tsp Dijon mustard
Pinch each salt and pepper
2 tbsp chopped fresh basil


Prep: 10 minutes | Cook: 30 minutes | Total time: 40 minutes

In saucepan, combine barley, 4 cups of water and salt; bring to boil. Reduce to simmer; cook for about 30 minutes or until tender. Drain well.

Vinaigrette: Meanwhile, whisk together olive oil, vinegar, honey, mustard, salt and pepper. Stir in basil.

Toss barley, arugula, bocconcini, radicchio and Sopressata with vinaigrette.

Tip: You can substitute any hearty grain for the barley. Try wheat berries or farro.