Barley Salad with Roasted Vegetables
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
6
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Calories
154 kcal
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Course
Salad
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Cuisine
Mediterranean
Barley Salad with Roasted Vegetables
Description
This recipe involves cooking pearled barley until tender but still chewy, then mixing it with oven-roasted vegetables seasoned with Middle Eastern spice blends such as baharat or ras al hanout and smoked paprika. The roasted vegetables include zucchini, red and yellow bell peppers, and red onion that develop caramelized edges and softened centers in the oven. After cooking, the barley is drained and seasoned again with spices before combining with the roasted veggies.
The resulting salad combines the earthiness of barley with sweet, smoky roasted vegetables and aromatic spices. Addition of fresh parsley, lemon juice, and green onions adds freshness, while optional toppings of crumbled feta and toasted pine nuts introduce creaminess and crunch. This salad works well served warm or at room temperature, making it adaptable as a side dish or light main course.
For best flavor if serving later, dress the barley salad with lemon juice and olive oil just before serving. Store leftovers in the refrigerator for up to 3 to 4 days, keeping feta and pine nuts separate until ready to serve to maintain their texture.
Ingredients
- 1 cup barley pearled
- 2 1/2 cups water
- 2 zucchini diced
- 1 red bell pepper diced
- 1 bell pepper diced, yellow
- 1 red onion diced, medium
- extra virgin olive oil
- kosher salt
- black pepper freshly ground
- 2 teaspoons baharat spice mix or ras al hanout, divided
- 3/4 teaspoon smoked paprika divided
- 2 green onion finely chopped
- 1 garlic minced, clove
- 1/3 cup parsley chopped, fresh
- 2 tablespoons lemon juice fresh
- feta cheese (optional)
- pine nuts optional, toasted
Instructions
- Get ready. Preheat oven to 425°F. Rinse the barley in a fine mesh sieve to remove any surface starch.
- Cook barley. Transfer barley to a saucepan and add water. Bring to a boil, then lower heat to a simmer. Cover and cook until the barley is cooked through (should be tender but maintains some chew), anywhere from 30 to 45 minutes.
- Roast vegetables. While barley is cooking, place zucchini, bell peppers, and onion on a large rimmed baking sheet. Drizzle with extra virgin olive oil. Season with salt, pepper, 1 1/2 teaspoons baharat or ras al hanout, and 1/2 teaspoon smoked paprika. Toss to coat. Spread evenly in one layer on the baking sheet. Roast until softened and beginning to caramelize, about for 25 minutes.
- Drain and season barley. When barley is ready, drain it through a fine mesh sieve to remove any excess water. Transfer cooked barley to a large mixing bowl. Season it with salt, pepper, and remaining 1/2 teaspoon baharat or ras al hanout and 1/4 teaspoon smoked paprika. Toss to combine.
- Combine the barley and vegetables. Once the vegetables are ready, add them to the bowl with the barley. Add green onions, garlic, and parsley. Dress with lemon juice and a good drizzle of extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts. Serve warm, at room temperature, or chilled.
Notes
- Dress the salad with lemon juice and olive oil only shortly before serving to keep flavors fresh.
- Hold off adding feta cheese and pine nuts until serving to preserve texture and prevent sogginess.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 33.5g | 11% |
| Protein | 5.1g | 10% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 18.3mg | 1% |
| Potassium | 416.9mg | 9% |
| Fiber | 7.2g | 29% |
| Sugar | 3.8g | 8% |
| Vitamin A | 1243.2IU | 25% |
| Vitamin C | 82.1mg | 91% |
| Calcium | 40.1mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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