Cooked hulled barley, soft and chewy in texture, is a great addition to any salad. For this roasted red pepper barley salad recipe we tossed it with hearty kale, roasted red peppers, and a tangy lemon dressing.
Roasted Red Pepper and Barley Salad
A fresh & hearty meal full of nutrient-packed veggies and grains!
- water: 3 cups
- barley, uncooked (hulled, not pearl): 1 cup
- kale leaves, thinly sliced: 3 cups
- red onion, thinly sliced: 1 small
- roasted red peppers, chopped: 1 cup
- olive oil: 3 tablespoons
- lemon juice: 1 lemon
- zaatar spice: 1 teaspoon (optional)
- salt and pepper: to taste
Step 1: Bring 3 cups of water to a boil in a medium saucepan. Add the barley and a pinch of salt. Once the water boils again, reduce to simmer, and cover. Cook for about 40 minutes or until soft, but chewy. (Strain and discard water if needed.)
Step 2: While the barley is cooking, thinly slice kale leaves and red onion. Chop roasted red pepper into 2 inch pieces.
Step 3: Add the cooked and cooled barley to a large bowl with the sliced kale, onion, and roasted red peppers. Add the olive oil, lemon juice, and zataar spice (optional), and season to taste with salt and pepper.
Tip: This salad would also be great with crumbled feta on top!
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