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.

Uncured Sopressata

Uncured Sopressata

Elevate the timeless taste of salami with this aromatic and flavorful sopressata. Ours is made in the same classic style, yet it is delicately seasoned with whole peppercorns for 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.