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Barley Salad

Barley Salad with Feta and Roasted Vegetables

Jess Haines-Stephan
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 472 kcal

Ingredients
  

  • 2 cups cherry tomatoes
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 medium zucchini, cut into 1 inch pieces
  • 7 ounces feta cheese, cubed
  • 6 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 3/4 cup uncooked pearled barley
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup packed fresh basil leaves, cut into thin strips

Instructions
 

  • Preheat the Oven: Preheat the oven to 425°F, and put a pot of well salted water on to boil.
  • Prepare the Vegetables: On a sheet pan, combine the cherry tomatoes, bell pepper, zucchini, feta, olive oil, salt, and black pepper. Toss well to coat evenly.
  • Roast: Roast for 30–40 minutes, until the vegetables release their juices and begin to caramelize.
  • Cook the Barley: While the vegetables roast, add the barley to the boiling water, and cook for about 30 minutes, or until tender. Drain and allow to cool slightly.
  • Combine: Transfer the roasted vegetables and feta to a large bowl. Add the cooked barley and lemon juice. Stir gently to combine.
  • Finish and Serve: Fold in the sliced basil. Serve warm, or refrigerate and enjoy chilled.

Nutrition

Calories: 472kcalCarbohydrates: 34gProtein: 13gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 44mgSodium: 1019mgPotassium: 556mgFiber: 7gSugar: 4gVitamin A: 819IUVitamin C: 85mgCalcium: 279mgIron: 3mg
Keyword barley salad
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