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Mediterranean Barley Salad

This simple whole grain barley salad features the flavors of the Mediterranean: garbanzo beans, red bell pepper, parsley, feta, and balsamic!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: Mediterranean, Vegetarian
Servings: 5 cups


  • 1 cup barley, quick cooking
  • 2 ½ cups water
  • 15 ounce can low-sodium garbanzo beans, drained and rinsed
  • 1 medium red bell pepper, diced (~1 cup)
  • ¼ cup chopped, fresh Italian parsley
  • ¼ cup crumbled feta cheese
  • ¼ cup toasted, slivered almonds
  • ¼ cup homemade or store-bought balsamic vinaigrette
  • Salt & pepper to taste


  • Place barley in a pot and add water and a pinch of salt. Bring to a boil over high heat.
  • Reduce the heat, cover the pot and simmer for 10 minutes. Remove from heat and allow to rest for 5 minutes. Drain excess water, fluff with a fork, and transfer to a large bowl. Allow to cool slightly.
  • Place garbanzo beans, bell pepper, parsley, feta cheese, and almonds in the bowl with the slightly cooled barley. Add vinaigrette. Using a spatula, fold until well-combined. Season with salt and pepper to taste. Enjoy!


For added nuttiness, toast the barley in the pot before adding water.
Be sure to toast the almonds as indicated in the recipe. It really improves the flavor!