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Barley Salad with Asparagus and Roasted Tomatoes

With explosive flavors from healthy ingredients, this salad is beyond delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Budget-Friendly, Plant-Based, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 382kcal


  • 1 cup pearl barley
  • 5 cups water
  • 5 ounces asparagus
  • 1/2 cup pesto ready made or make your own with our pesto recipe
  • 1/8 cup green olives halved
  • 1/2 cup fire-roasted tomatoes
  • 3 tablespoons extra virgin olive oil
  • 6 to 8 basil leaves fresh
  • 1/2 teaspoon salt


  • Over high heat, bring the water to a boil along with the barley in a pot. When it boils, put the flame down to medium and let the barley cook for about 20 minutes.
  • While cooking the barley, grill the asparagus spears on an oven top griddle for about 20 minutes or until cooked through. When cooked, chop coarsely then set aside.
  • When the barley is cooked, drain then rinse with cold water to stop the cooking and to cool it down.
  • In a large bowl, mix the drained barley with all the remaining ingredients.


Serving: 1.5cups | Calories: 382kcal | Carbohydrates: 39g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 708mg | Fiber: 10g | Sugar: 2g |
SmartPoints (Freestyle): 11