Ingredients
Grain
- 1 cup dry pearled barley
- 3 cups water
Vegetables
- 2 zucchini, diced
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 red onion, diced
- 1 pint cherry tomatoes, halved
- 8 oz white mushrooms, sliced
- 4 cloves of garlic, minced
Herbs and Spices
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Freshly ground pepper, to taste
Dressing and Toppings
- 3 tablespoons olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Feta cheese, optional, for topping
- Fresh herbs, optional, for topping
Instructions
- Cook the Barley: Combine the pearled barley and 3 cups of water in a heavy-bottomed saucepan. Bring the water to a boil, then reduce the heat to low. Cover and simmer for 30 to 40 minutes, or until most of the liquid is absorbed and the barley is tender. Drain any excess water, season with salt and freshly ground pepper, and stir in 2 tablespoons of olive oil.
- Roast the Vegetables: Preheat the oven to 400 °F (200 °C). In a large bowl, combine the diced zucchini, red and orange peppers, red onion, cherry tomatoes, mushrooms, and minced garlic. Toss with 1 tablespoon of olive oil, dried parsley, basil, oregano, 1 teaspoon of salt, and freshly ground pepper to taste. Arrange the vegetables in a single layer on one or two sheet pans, ensuring they are not overcrowded. Roast for 30 minutes, until vegetables are tender and slightly caramelized.
- Combine and Dress: Once the barley is cooked and the vegetables are roasted, transfer them into a large bowl. Add the freshly squeezed lemon juice and the remaining 1 tablespoon of olive oil. Stir well to combine all ingredients evenly. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Transfer the salad to a serving bowl or individual plates. Top with crumbled feta cheese and fresh herbs, if desired. Serve warm or at room temperature for a refreshing Mediterranean-inspired meal.
Notes
- Pearled barley takes about 30-40 minutes to cook; using a heavy-bottomed saucepan helps prevent sticking.
- Roast the vegetables in a single layer to ensure even cooking and caramelization.
- Substitute fresh herbs for dried if available, adjusting quantities accordingly.
- Omit feta cheese for a vegetarian option.
- Barley salad can be served warm or chilled, making it versatile for meal prep.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
