Roasted Red Pepper Barley Salad Recipe

  • 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!

    Cook time:
    Servings: 4-6


    • 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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