This barley salad with roastedvegetables is the perfect grain salad for a picnic, potluck, or a healthylunch. The barley has a perfect bite, and its flavor goes well with roasted vegetables.This salad is easy to make, healthy, naturally vegan, and perfect for summer cookouts.
Barley boiling time45mins
Course: Main Course
Keyword: barley, Plant-Based
1gallonwaterto cook the barley
½tablespooncoarse saltto season the cooking water
2tablespoonsextra virgin olive oil+ 1 to cook the baked veggies
Bring a pot of water to a boil, season with 1 scant tablespoon of coarse sea salt. Add barley, reduce heat to a low and let simmer. Stir occasionally until chewy and tender, as instructed on the package (about 45 minutes).
While the barley cooks, roast the veggies in the oven. Cut the vegetables into slices, season them with olive oil, salt, pepper, and rosemary. Bake the for 30 minutes at 430°F (220°C). See our roasted veggie recipe linked in the notes below for full instructions.
When the barley is cooked al dente, drain it and place it in a cold bowl. Squeeze the juice of one lemon onto the barley (avoid lemon seeds).
Add the extra virgin olive oil and stir with a spoon until well combined.
When the vegetables are baked, cut them into dice.
Then add them to the bowl with the barley
Add the basil leaves and parsley. Then mix well, taste, and adjust for salt, pepper and lemon and serve.
With this recipe you can serve between 4 and 8 people. If you serve it as a main meal then 4, but if you serve it as a starter or first course, then you can feed up to 8 people. Nutritional values are for 1 serving out of 6.Here's the link to our roasted veggies recipe.