Reviewed: Aug. 28, 2009

I made this just the way the recipe stated. Next time I would use less cheese b/c I thought it was too overpowering.

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GENINE810

Home Town: Dumont, New Jersey, USA

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Reviewed: Jun. 22, 2009

Great idea but a little dry. I agree with others an added cumin adn chili powder instead of italian seasoning.

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TheO's

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Reviewed: Feb. 9, 2009

This was a hearty, filling and tasty lunch. I subbed a 7 oz. jar of roasted red peppers but I will use more next time. Very good!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Sep. 3, 2007

This was good, but with the combination of vegetables, I think a Mexican dressing would be a better complement than Italian (I used all fresh herbs--basil, oregano, and thyme). Next time, I'll try it with cilantro, chili powder, cumin, and cider or red wine vinegar, and I'll probably omit the cheese; it didn't seem to add much flavor. I'll also use more roasted red pepper. The veggies gave the dish a nice crunch and a sweet flavor, but the balsamic made the overall flavor a bit too sweet for my taste. It's a good base, though.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jun. 6, 2007

This was good, enjoyed it with our hamburgers cooked on the grill! I cut the amount of barley used and prepared the roasted red peppers on the grill rather than broiled (wow, very tasty). Don't plan on serving leftovers...very dry and almost tasteless. Will certainly prepare again.

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SANDIBROOK

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Reviewed: May 22, 2007

This is the perfect side dish to serve with a cookout AND it's very EASY to make...which is always a plus!!! I was looking for a barley salad recipe that I had once at a restaurant's buffet and this fit the bill. It's good if made a few hours beforehand, but it's even better the next day. I did add a tad more parmesan cheese, but other than that, I made it just like the recipe states. Husband and dinner guests really enjoyed it.

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