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Barley with Fresh and Sun-Dried Tomatoes

Full of healthy and fresh ingredients, this tasty side dish is perfect for a clean eating diet.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 207kcal


  • 1 cup pearl barley uncooked
  • 8 cups water
  • 1 teaspoon salt
  • 3 cups cherry tomatoes fresh, halved or quartered (or other kinds of sweet tomatoes)
  • 1/2 cup sun-dried tomatoes coarsely chopped
  • 3 tablespoons extra virgin olive oil
  • 10 basil leaves fresh
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper


  • Over medium-high heat, in a medium pot, bring the water to a boil with the barley and 1/2 teaspoon salt. When it boils, put down the heat to low and simmer for 20 minutes or until cooked through.
  • Rinse under the tap, drain, and set aside.
  • In a large bowl, mix the barley, fresh tomatoes, sun-dried tomatoes, extra virgin olive oil, basil oregano, the remaining 1/2 teaspoon salt, and pepper.


Serving: 0.75cup | Calories: 207kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 323mg | Fiber: 7g | Sugar: 4g |
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7