Go Back
Barley and Roasted Tomato Salad

Barley and Roasted Tomato Salad

A hearty, comforting, yet refreshing Barley and Roasted Tomato Salad that combines the chewiness of pearl barley with the sweetness of roasted cherry tomatoes, enhanced by fresh herbs and a balsamic dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup pearl barley (uncooked)
  • 2 cups cherry tomatoes
  • 4 tablespoons olive oil
  • 3 cloves garlic
  • 2 tablespoons balsamic vinegar
  • 1/2 cup fresh basil
  • 1/2 cup feta cheese
  • Salt and pepper to taste
  • 1/4 cup red onio

Method
 

  1. Rinse the pearl barley under cold water and cook it in a medium saucepan with three cups of water or vegetable broth for 25 to 30 minutes until tender.
  2. Preheat the oven to 400 degrees Fahrenheit. Toss cherry tomatoes with two tablespoons of olive oil, minced garlic, salt, and pepper on a baking sheet and roast for 15 to 20 minutes.
  3. In a small jar, whisk together the remaining olive oil, balsamic vinegar, and a pinch of salt for the dressing.
  4. Combine the warm roasted tomatoes with the cooked barley in a large bowl, add diced red onion, crumbled feta, and fresh basil, then pour the dressing over and toss gently.

Notes

Rinse barley thoroughly before cooking. Use fresh herbs for best flavor. Store leftovers in an airtight container in the refrigerator for up to four days.