This spring arugula salad recipe is fresh and flavorful, made with barley, cucumber, and black currants, it’s tossed in a tangy honey-lemon dressing.

Scale

4–5 cups Fresh Arugula

1 cup Cooked Barley

1 cup Cucumber (diced)

1/2 cup Red Bell Pepper (diced)

1/4 cup Red Onion (diced)

1/4 cup Black Currants

1/2 cup Partanna Extra Virgin Olive Oil

1/2 Lemon (juiced)

1 tbsp Red Wine Vinegar

3–4 tbsp Honey

Salt (to taste)

Pepper (to taste)

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Prepare Your Ingredients: Start by cooking you barley. While that cooks, dice your cucumber, bell pepper, and red onion so that your veggies are all roughly the same size.
Make Your Dressing: While the barley cools off, prepare your dressing by adding your olive oil, lemon juice, red wine vinegar, honey, salt, and pepper to a small bowl and mixing together using a whisk or fork. Taste and adjust with more salt and pepper if needed.
Assemble Your Salad: Add your arugula, cooked barley, cucumber, red bell pepper, red onion, and black currants to a large bowl.
Dress Your Salad: Pour your dressing over the top of your salad and toss it together using a pair of tongs or salad tossers. Serve and enjoy!