Photo of Barley, grape tomato and arugula sauté by WW

Barley, grape tomato and arugula sauté

Points® value
Total Time
50 min
10 min
40 min
This colourful grain and vegetable side dish is sweet with a peppery bite. Throw in some yellow grape tomatoes for even more colour.



1¼ cup(s)

Table salt

¾ tsp(s), divided

Uncooked pearl barley

½ cup(s)

Extra virgin olive oil

1½ tsp(s), divided

Grape tomatoes

1½ cup(s), halved

Minced garlic

1½ tsp(s)

Black pepper

¼ tsp(s), freshly ground


3 cup(s), baby leaves

Lemon zest

¼ tsp(s), finely grated (or to taste)


  1. Bring water and 1/2 teaspoon salt to a boil in a small saucepan. Add barley; cover, reduce heat to low and cook until water is absorbed and barley is tender but still has a nice bite to it, about 30 to 35 minutes. Remove from heat and set aside.
  2. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add tomatoes and garlic; sauté until tomatoes start to soften and release their juices, about 1 to 2 minutes.
  3. Add barley, remaining 1/4 teaspoon salt and pepper; reduce heat to medium and cook, stirring, until tomatoes soften further and barley absorbs tomato liquid, about 2 to 3 minutes.
  4. Stir in arugula; toss over medium heat until wilted, about 30 seconds. Remove from heat; stir in remaining 1/2 teaspoon oil and lemon zest. Yields about 3/4 cup per serving.
  5. Serving size: 3/4 c


This recipe tastes great reheated the next day. Or you can serve it as a cold salad — let it come to room temperature and then toss it with just a bit of red wine or balsamic vinegar.