Greek Barley Salad with Pan-Roasted Tomatoes
If you love Greek salad, but you're looking for something different and a bit heartier, then this Greek barley salad with pan roasted tomatoes is for you! It has all the classic Greek salad flavors in a whole grain package. The combination of cool, crunchy veggies and warm, seasoned tomatoes will make this a summer staple at your dinner table.
How do I make Greek barley salad with pan roasted tomatoes?
- Cook pearl barley with chicken broth (my homemade chicken bone broth works great). This can be done ahead of time for an easier weeknight. Cooked (and cooled) barley can be refrigerated for 3-5 days.
- Chop the red onion and mini cucumbers. As a result of their size, mini cucumbers have more crunch per bite. They add great texture to this salad. You're also welcome to use large cucumbers, if you prefer.
- Cook the cherry tomatoes in a skillet. Traditional Greek-style salad includes tomatoes. By pan roasting cherry tomatoes in olive oil and seasoning (dried oregano, salt, pepper), we're adding another depth of flavor to this dish. Plus the warm tomatoes provide an interesting contrast to the cool, crunchy salad. And they are easier to grab on a fork!
- Add cooked pearl barley to a large salad bowl.
- Toss barley with chopped veggies, kalamata olives, feta, and salad dressing. Homemade balsamic vinaigrette is easy and thrifty, but if you have store-bought vinaigrette, it would work just as well in this recipe.
- Top salad with cooked tomatoes.
Protip: Go by texture, not time!
When pearl barley is done cooking, it will have an al-dente texture and the pearls will have doubled in size.
How do I store Greek barley salad with feta?
If kept in a sealed container in the fridge, this pearl barley salad will stay fresh for 3-5 days. Be sure the dish has come to room temperature before refrigerating.
If I have extra uncooked pearl barley left in the package, what can I use it for?
Pearl barley is delicious in salads and soups, such as Beef and Barley Soup or this Italian Barley Soup. It also makes a great risotto.
With plenty of fiber and a satisfying chewy texture, pearl barley can bulk up dishes like Roasted Butternut Squash Soup and Herbed Cucumber Tomato Salad.
Looking for more hearty salads? We've got plenty of flavorful options!
- Loaded Burger Bowl Salads with "Special Sauce"
- Chopped Chinese Chicken Salad with Mandarin Oranges
- Curry Chicken Salad with Grapes
- Grilled Buffalo Chicken Salad with Greek Yogurt Blue Cheese Dressing
📖 Recipe
Greek Barley Salad with Pan-Roasted Tomatoes
Bursting with flavor and color, this Greek Barley Salad with Pan-Roasted Tomatoes is a beautiful and refreshing dinner or side dish.
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Servings: 4 dinner servings or 8 side dish servings
Calories: 765kcal
Ingredients
- 6 cups chicken stock or bone broth
- 2 cups pearl barley
- 8 mini cucumbers or 1 large cucumber
- 1 red onion
- 1 teaspoon olive oil
- 2 cups cherry tomatoes
- ½ tablespoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup kalamata olives
- 1 cup crumbled feta cheese
- 1 cup balsamic vinaigrette or store-bought
- Lemon wedges for serving
Instructions
- Pour 6 cups chicken stock or bone broth into a large skillet.
- Add 2 cups pearl barley and turn the heat up to high. Give the mixture a stir.
- Once the liquid starts to boil, turn the heat down to simmer.
- Cook barley, stirring occasionally, for 25 minutes. Cool and move to a large bowl.
- Cut off the ends of the 8 mini cucumbers and slice the whole cucumbers in half lengthwise. Chop the cucumber halves into pieces. Set aside in a small bowl.
- Cut off the ends of 1 red onion and peel the onion. Chop the onion into small pieces.
- Drizzle 1 teaspoon olive oil into a medium-sized skillet and set to medium heat.
- Add 2 cups cherry tomatoes and season with ½ tablespoon dried oregano, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir to coat tomatoes in oil and seasonings.
- Cook tomatoes, stirring occasionally, for 10 minutes. Tomatoes will have softened and some will have split open. Remove the skillet from the heat.
- Top barley with cucumbers, red onion, ½ cup kalamata olives, 1 cup crumbled feta cheese, and 1 cup balsamic vinaigrette. Use salad tongs or a large spoon to toss everything together.
- Finally, top Greek barley salad with warm, seasoned tomatoes. Serve with Lemon wedges if desired.
Notes
- When pearl barley is done cooking, it will have an al-dente texture and the pearls will have doubled in size.
- To save time, the pearl barley can be prepped in advance. Cooked (and cooled) barley can be refrigerated for 3-5 days. Just add the toppings and dressing when you are ready to serve.
Nutrition
Serving: 1main dish serving | Calories: 765kcal | Carbohydrates: 95g | Protein: 19g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 3132mg | Potassium: 751mg | Fiber: 18g | Sugar: 9g | Vitamin A: 747IU | Vitamin C: 22mg | Calcium: 286mg | Iron: 4mg
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oi couldn't figure out what to do with the bag of barley in my pantry, so I tried this it was great