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Mediterranean Barley Salad with Lemon-Herb Vinaigrette

A vibrant mosaic of hearth-roasted vegetables, hearty whole-grain barley, and creamy chickpeas, all brought together with a bright lemon-herb vinaigrette and studded with feta and toasted pine nuts. This robust salad is a complete, nutrient-dense side dish that holds beautifully for days.
Course Main Course, Salad
Cuisine Mediterranean
Keyword Mediterranean barley salad, Roasted vegetable barley salad, Vegetarian Mediterranean meal prep
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 355kcal

Equipment

  • Large, rimmed baking sheet
  • Medium saucepan with lid
  • Small, dry skillet
  • Large mixing bowl
  • Small bowl or jar for vinaigrette
  • Fine-mesh sieve

Ingredients

  • 1½ cups hulled barley rinsed
  • 4 cups water or low-sodium vegetable broth
  • 2 medium zucchini cut into ½-inch dice
  • 2 red bell peppers cut into ½-inch dice
  • 1 large red onion cut into ½-inch dice
  • 1 15-ounce can chickpeas, rinsed and drained
  • 6 tablespoons extra-virgin olive oil divided
  • 2½ teaspoons baharat spice blend
  • ¾ teaspoon smoked paprika
  • 1 teaspoon kosher salt divided
  • ½ teaspoon black pepper
  • 1 large lemon zested and juiced (about 3 tablespoons juice)
  • 2 cloves garlic minced
  • ½ cup packed fresh parsley finely chopped
  • ⅓ cup raw pine nuts
  • 50 g feta cheese about ⅓ cup, crumbled from a block

Instructions

  • In a medium saucepan, combine barley and water/broth. Bring to a boil, then simmer covered over low heat for 45–55 minutes until tender-chewy.
  • Heat oven to 400°F (200°C). On a large rimmed sheet, toss zucchini, bell peppers, and onion with 3 tbsp olive oil, baharat, smoked paprika, ½ tsp kosher salt, and black pepper. Roast 30–35 minutes, stirring halfway, until tender and caramelized.
  • Toast pine nuts in a small dry skillet over medium-low heat for 2–4 minutes, shaking often, until golden; transfer to a plate.
  • In a small bowl or jar, whisk remaining 3 tbsp olive oil with lemon zest and juice, garlic, and the remaining ½ tsp kosher salt until emulsified.
  • Drain any excess liquid from barley; transfer to a large bowl. Add roasted vegetables and chickpeas; toss gently.
  • Add vinaigrette and toss to coat. Fold in parsley, toasted pine nuts, and feta. Serve warm, at room temperature, or chilled.

Notes

 

  • Make-Ahead Strategy: This salad is excellent for meal prep. You can cook the barley and roast the vegetables up to 3 days in advance and store them in separate airtight containers in the refrigerator. For best results, prepare the vinaigrette and assemble the salad just before serving.
  • Grain Choice: Hulled barley is the whole-grain version and offers maximum fiber. If you only have pearled barley, reduce the cooking time to about 30 minutes and use only 3 cups of liquid.
  • Feta Tip: For the best flavor and texture, purchase feta cheese in a block stored in brine rather than pre-crumbled. Crumble it yourself just before adding it to the salad.

Nutrition Information

Per serving (1 of 8)
  • Calories: 355 kcal
  • Total Fat: 18.5 g
  • Saturated Fat: 2.9 g
  • Sodium: 378 mg
  • Carbohydrates: 37 g
  • Dietary Fiber: 10 g
  • Sugars: 6 g
  • Added Sugars: 0 g
  • Protein: 9.5 g