Warm Barley and Sopressata Salad


Sopressata is made in a similar style to salami, but is a coarser grind and is delicately seasoned with whole peppercorns for an even more refined flavor.

Warm Barley and Sopressata Salad

This warming barley salad makes a hearty lunch. Leftovers are also great cold.


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 Time: 10 minutes

Cook Time: 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.