Roasted Barley Salad

Patti Jones


If you like grains, you will love this hearty healthy salad. We often associate barley with soup, this is a great twist on a great grain!


★★★★★ 1 vote

12 4 oz. portions
1 Hr 15 Min
35 Min



  • 1
    16 oz bag of dry pearl barley
  • 3 Tbsp
    olive oil
  • 1
    large red onion, sliced into 1/4" rings
  • 3 1/2 c
    vegetable stock or water, stock tastes best
  • 6 oz.
    roasted red peppers, diced
  • 1/4 c
    parlsey, chopped

  • 1/4 c
    fresh lemon juice
  • 1/2 c
    olive oil
  • 1/4 tsp
  • 1/4 tsp
    fresh ground black pepper

How to Make Roasted Barley Salad


  1. Toss the barley with 2 tablespoons of olive oil and spread evenly in a roasting pans
  2. Toss onions rings with 1 tbsp of olive oil and lay the rings on a cookie sheet. Season with salt and pepper
  3. Place the pan of barley and the cookie sheet with the onions in a 375 degree oven and roast until the barley and onions turn golden brown, stirring the barley as needed for it to roast evenly.
  4. Add the stock (or water) to the barley, cover with a sheet of foil and continue to roast until the barley absorbs the stock, about 30 minutes.
  5. Remove the onions and barley from the oven and let cool at room temperature.
  6. Assemble the salad by placing the following in a large bowl: the barley, the onions (saving a few for garnish) roasted red peppers and the chopped parsley.
  7. Season with salt, pepper, adding the olive oil and lemon juice. Toss well. Place in serving dish an garnish. Refrigerate until service.

Printable Recipe Card

About Roasted Barley Salad

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #grains

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