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Flat lay shot of a bowl of pearl barley salad with a checked cloth on a blue background

Pearl Barley & Roast Tomato Salad with Feta

Cherry tomatoes are roasted until super sweet and full of garlic flavour then added to pearl barley, herbs and feta for this amazingly fresh pearl barley and roast tomato salad.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 435kcal


  • 500 g Cherry Tomatoes halved
  • 1 tablespoon Olive Oil
  • ½ tablespoon Sugar
  • 1 cloves Garlic crushed
  • Salt and Pepper
  • 1 teaspoon Dried Thyme
  • 100 g Pearl Barley
  • 200 g Feta crumbled
  • Small bunch Basil
  • 10 g Chives
  • Salt and Pepper


  • 2 tablespoon Lemon Juice
  • 1 ½ tablespoon Cider Vinegar
  • 1 ½ tablespoon Honey
  • 2 cloves Garlic crushed
  • 4 tablespoon Olive Oil
  • Salt and Pepper


  • Heat the oven to 150°C/300°F. Put the halved tomatoes on a baking sheet and toss with the olive oil, sugar, garlic, thyme and plenty of salt and pepper. Roast for 1 ½ hours until caramelised.
  • While the tomatoes roast cook the barley according to packet instructions and leave to cool. Whisk together all of the dressing ingredients and set aside until ready to use.
  • When the tomatoes are ready add them to the bowl with the barley and toss together. Sprinkle in the feta, pine nuts and herbs and toss well. Add the dressing and toss again.


Prepare ahead: The tomatoes can be roasted and the pearl barley cook ahead of time and stored in the fridge for a couple of days until ready to use.
Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 435kcal | Carbohydrates: 36g | Protein: 11g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 576mg | Potassium: 374mg | Fiber: 5g | Sugar: 14g | Vitamin A: 931IU | Vitamin C: 34mg | Calcium: 275mg | Iron: 2mg