How to Make Warm Barley Salad with Roasted Tomatoes & Feta
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Preheat oven to 400°F (200°C). Toss grape tomatoes with olive oil and roast on a baking sheet for 15 minutes.
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Cook barley according to package instructions (about 35 minutes); drain.
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In a serving bowl, combine warm barley, roasted tomatoes (with juices), feta, basil, cucumber, lemon juice, pepper, and salt.
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Toss well and serve warm or at room temperature.
Pro Tips for Perfect Warm Barley Salad with Roasted Tomatoes & Feta
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of grape tomatoes, halved, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Warm Barley Salad with Roasted Tomatoes & Feta?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Warm Barley Salad with Roasted Tomatoes & Feta?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for grape tomatoes, halved?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.