Pearl Barley Salad
Cook time: 
Total time: 
Serves: 6 portions
  • 1 Red onion
  • 2 Tbsp Red wine vinegar
  • 125g Pearl Barley (dry weight)
  • 1 Cucumber
  • 1 Pepper
  • 6 Tbsp Olive oil
  • 2 Tsp Thyme
  • 2 Tsp Oregano
  1. Finely slice the red onion and place in a small bowl along with the red wine vinegar. Set to one side.
  2. Cook the pearl barley according to packet instructions, drain and leave to cool.
  3. Dice the vegetables and add to a large bowl along with the cooled pearl barley.
  4. Remove the onion from the vinegar and add to the bowl.
  5. Whisk the vinegar, oil and herbs together to form the dressing.
  6. Drizzle the dressing in to the salad and stir through.
  7. Serve alongside roasted butternut squash and some salad leaves as the perfect vegetarian lunch or use as a side dish.
This recipe is easily adapted to suit whatever vegetables you have to hand, I just so happened to have cucumber and peppers that needed using up.

Try adding a stock cube to the pan as you cook the pearl barley for added flavour.
Recipe by A Life of Geekery at