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Pearl Barley Salad with Roasted Zucchini, red pepper serve in a white bowl
Olivia

Pearl barley salad

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Pearl barley salad with roasted zucchini, red bell pepper, and parsley for a balanced plant-forward dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 255
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup pearl barley
  • 3 cups water
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$28.99
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06/06/2026 03:02 am GMT
small soup pot
Baking Sheet
Baking Sheet
$17.99
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Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Toss zucchini and red bell pepper with 1 tablespoon olive oil.
  3. Spread vegetables on a baking sheet.
  4. Roast for 20 minutes until tender.
  5. Bring water to a boil in a pot.
  6. Add pearl barley and reduce heat.
  7. Simmer for 25-30 minutes until tender.
  8. Drain if necessary and let cool slightly.
  9. Combine barley with roasted vegetables in a bowl.
  10. Drizzle with remaining olive oil and lemon juice.
  11. Season with salt and black pepper.
  12. Toss gently and garnish with fresh parsley.

Nutrition

Calories: 255kcalCarbohydrates: 43gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 20mgPotassium: 346mgFiber: 9gSugar: 3gVitamin A: 1209IUVitamin C: 51mgCalcium: 33mgIron: 2mg

Notes

Let barley cool slightly before mixing.
Roast vegetables until lightly golden.
Serve warm or at room temperature.

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