Barley Salad with Roasted Peppers and Feta

Name: Barley Salad with Roasted Peppers and Feta
Prep time: 20 min
Cook time: 40 min
Total time: 120 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1 cup pearl barley (rinsed); 3 medium bell peppers (red, yellow, and green); 150 grams feta cheese (crumbled); 1/2 cup red onion (finely chopped); 1/4 cup olive oil; 3 tablespoons lemon juice (freshly squeezed); 1 cup fresh parsley (chopped); Salt and pepper (to taste)

120 min 6 servings Easy

All Recipes

Barley Salad with Roasted Peppers and Feta

A vibrant and nutritious barley salad with roasted bell peppers and creamy feta cheese, perfect for a refreshing side dish.

Prep

20 min

Cook

40 min

Total

120 min

Servings

Difficulty

Easy

Barley salad with roasted peppers and feta is a delightful combination of chewy barley, sweet roasted bell peppers, and tangy feta cheese. This dish is not only visually appealing but also packed with nutrients, making it an excellent choice for a healthy side dish. The nutty flavour of barley pairs wonderfully with the sweetness of roasted peppers and the creaminess of feta, creating a harmonious blend of textures and tastes. It's perfect for serving at picnics, barbecues, or as a light lunch.

Ingredients

Servings

For the Salad

Instructions

Cook the barley

In a medium saucepan, combine 1 cup of pearl barley with 2 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until tender. Drain any excess water and let it cool.

Pro tip: For extra flavour, cook barley in vegetable broth instead of water.

Roast the peppers

Preheat the oven to 425°F (220°C). Cut bell peppers into quarters, remove seeds, and place them on a baking sheet, skin side up. Roast for 20-25 minutes until skins are charred.

Pro tip: Place roasted peppers in a covered bowl to steam for easy peeling.

Peel and chop the peppers

Once cool, peel off the skins of the roasted peppers and chop them into bite-sized pieces.

Prepare the dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

Pro tip: Adjust seasoning as needed to match your taste preference.

Assemble the salad

In a large bowl, combine the cooked barley, roasted peppers, crumbled feta, red onion, and parsley. Pour the dressing over the salad and toss to coat.

Pro tip: For more colour, add additional herbs like basil or mint.

Chill the salad

Cover the salad and refrigerate for at least 1 hour to allow the flavours to meld.

Pro tip: Stir before serving and adjust seasoning if necessary.

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Tips & Tricks

<ul><li>Roast the peppers until charred for added smoky flavour.</li><li>Use pearl barley for a quicker cooking time.</li><li>Chill the salad for at least an hour for best flavour integration.</li><li>Add fresh herbs like parsley or mint for extra freshness.</li></ul>

Serving Suggestions

Serve this barley salad chilled or at room temperature, making it a versatile addition to any meal. Pair it with grilled chicken or fish for a complete meal. Make ahead and store in the refrigerator for up to three days. The flavours deepen as it sits, making it even more delicious the next day.