Mediterranean Barley Salad with roasted vegetables is a hearty, colorful grain salad that brings together nutty barley, caramelized veggies, and warm Mediterranean spices. Tossed with fresh herbs, lemon, and extra virgin olive oil, this barley salad recipe is great as a light meal or a colorful side!
I love a versatile dish that you can serve as a light dinner, make-ahead lunch, side dish, or a satisfying salad to feed a crowd. This Mediterranean Barley Salad recipe is all this and more!
It’s the kind of simple yet satisfying recipe that comes together with minimal effort but delivers big Mediterranean flavor. The barley is chewy and nutty, the roasted zucchini and peppers add natural sweetness, and the warm spices—baharat or ras el hanout with a touch of smoked paprika—bring depth and warmth, playing up the sweetness of the veggies and the earthiness of the barley. A fresh hit of herbs, feta, and lemon make each bite bright and refreshing and pine nuts add a wonderful crunch.
It’s a flexible dish that you can prep ahead and serve warm, room temperature, or cold. Pair it with grilled chicken, fish, or even a dollop of creamy hummus for extra protein. This grain salad is a great addition to a mezze spread — it holds up well and only gets better as the flavors meld.
Table of Contents
Ingredients for Barley Salad
A handful of wholesome ingredients come together to make this vibrant grain salad. Here’s everything you’ll need to put this flavor-packed dish together:
- Pearled Barley: A hearty, chewy whole grain that soaks up all the flavors in this salad.
- Roasted Vegetables: Zucchini adds a subtle sweetness and has a soft, creamy texture. Bell peppers in both red and yellow bring natural sweetness and a duo of color. Red onion: Adds a mild, slightly sweet bite when roasted.
- Extra virgin olive oil: A must for roasting vegetables and finishing the salad! I used our Early Harvest Greek Extra Virgin Olive Oil for this recipe.
- Kosher salt enhances the other flavors while freshly ground black pepper adds subtle warmth.
- Baharat or ras el hanout: I like to use one of these two bold, aromatic Mediterranean spice blends to give this salad its signature depth. Baharat is more Middle Eastern while ras el hanout has more of a North African profile.
- READ MORE: All About Baharat and Ras el Hanout: The “Top Shelf” Spice
- TRY IT: Find both baharat and ras el hanout at our shop.
- Smoked paprika adds a subtle smoky flavor that pairs beautifully with the roasted veggies.
- TRY IT: We source Smoked Paprika from Spain at our shop.
- Herbs and Aromatics: Green onions, both the whites and greens, give this grain salad a fresh, mild onion flavor and a pop of color. Garlic: Just a little goes a long way in boosting the savory flavors, while Fresh parsley brightens the dish.
- Lemon juice: A splash of citrus at the end punctuates the sweetness of the vegetables and ties everything together.
- Feta cheese (optional): Crumbled feta adds a creamy, salty contrast to the sweet roasted veggies.
- Toasted pine nuts (optional): Give the salad a delicious crunch. Toast them lightly in a dry pan for extra flavor.
How to Make Barley Salad
This Mediterranean barley salad is so simple to make, because even though you’re using both the stove and the oven the components cook simultaneously, so there’s not a lot of waiting. Here’s the full recipe, start to finish:
- Get ready: Preheat your oven to 425°F. Rinse 1 cup pearled barley in a fine mesh sieve to remove any surface starch.
- Cook the barley: In a saucepan, combine the barley with 2 1/2 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook until the barley is tender but still chewy, about 30 to 45 minutes.
- Roast the vegetables: While the barley cooks, arrange 2 diced zucchini, 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 diced red onion on a large rimmed baking sheet. Drizzle with extra virgin olive oil and season with kosher salt, freshly ground black pepper, 1 1/2 teaspoons baharat or ras al hanout, and 1/2 teaspoon smoked paprika. Toss to coat and spread evenly. Roast for about 25 minutes, or until the vegetables are tender and caramelized.
- Drain and season the barley: Once the barley is cooked, drain it through a sieve to remove any excess water. Transfer the barley to a large mixing bowl. Season with kosher salt, freshly ground black pepper, the remaining 1/2 teaspoon baharat or ras al hanout, and the remaining 1/4 teaspoon smoked paprika. Toss to combine.
- Combine everything: Add the roasted vegetables to the barley along with 2 finely chopped green onions (both the white and green parts), 1 minced garlic clove, and 1/3 cup chopped fresh parsley. Drizzle with 2 tablespoons fresh lemon juice and a generous pour of extra virgin olive oil. Toss well to combine.
- Finish and serve: If you like, top with crumbled feta cheese and toasted pine nuts for extra texture and flavor. Serve warm, at room temperature, or chilled.
What is Barley?
Barley is an ancient grain that’s been used in Mediterranean cooking for ages. It anchors savory recipes such as Soupe Jo (Persian Chicken Barley Soup) and classic Mushroom Barley Soup, and stars in sweet ones like delicious Burbara Pudding.
It’s not as popular as quinoa or wild rice, but it has a lot of great health benefits. Barley provides a good range of vitamins, minerals, and antioxidants. Because it’s so fiber-rich, barley is a great ingredient to use if you’re looking to add volume to a meal. You can cook barley on its own and use it anywhere you might otherwise use farro, wheat berries, or brown rice.
In this recipe, cooked pearled barley amps up roasted veggies, turning them into a gloriously rich and satisfying dish by adding lots of volume and texture.
Pearled Barley vs. Hulled Barley
I use pearled barley to make this barley salad. Pearled barley, also called pearl barley, is the type that’s most readily available in stores. It has been mechanically polished, or “pearled” to remove some or all of the outer bran layer along with the hull, allowing it to cook faster than hulled barley. Technically, pearl barley has been slightly refined, however, it’s still nutritious and rich in fiber, vitamins, and minerals.
- READ MORE: How to Cook Barley and Why You Should Eat Whole Grains
- TRY IT: My favorite pearled barley is grown in Italy!
- BEST SUBSTITUTE: Cooked brown rice, farro, or wheat berries
If you prefer to use hulled barley for this recipe, which has not been polished and still has its outer bran layer, know that it requires longer cooking time. I would recommend you budget another 30 minutes, and you may need to add additional water as well.
What to Serve with Barley Salad
I often serve this grain salad as the star dish with other vegetarian mezze like falafel or baba ganoush. It’s also wonderful with a side of Roasted Carrot Hummus with Spicy Harissa
If you like, add your favorite protein such as easy poached chicken breasts or smoky grilled Lemon Chicken. It would also be a hearty side for a simple Pan Seared Salmon or Baked Salmon with Garlic-Cilantro Sauce.
More Pearled Barley Recipes
Soups and Stews
Simple Mushroom Barley Soup
Soups and Stews
Soupe Jo (Persian Chicken Barley Soup)
Desserts
Burbara (Wheat Berry Pudding)
Browse all Mediterranean recipes.
Visit Our Shop.
Barley Salad with Roasted Vegetables
Ingredients
- 1 cup pearled barley
- 2 1/2 cups water
- 2 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, diced
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons baharat or ras al hanout, divided
- 3/4 teaspoon smoked paprika, divided
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1/3 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Feta cheese (optional)
- Toasted pine nuts (optional)
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.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the pearled barley, olive oil, baharat, ras el hanout, and smoked paprika used in this recipe.
- To Make Ahead: If you don’t plan to serve this barley dish the same day you cook it, it’s best to wait and dress it with the lemon juice and olive oil until a few minutes before you are ready to serve it. Also hold off on adding the feta and pine nuts. It will keep well in the fridge for 3 to 4 days in an airtight container.
I haven’t made this dish but I love vegetables. Roasted vegetables are even better. I am going to make this as soon as my garden produces the vegetables needed.
This is the second time making this salad and it was a hit. I like it with a little more spice but just our preference. Will make it again for family dinner but will leave out the onion and garlic because of allergies. Love healthy salads with different vegetables. Looking forward to trying more of your recipes.