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Summer Salad: Barley Salad with Roasted Tomato and Thyme

I love grain salads, a welcome change from the heavily wheat based French diet and for their ability to bring a different texture and flavour without major investment in terms of time or money. I have made a simple, but fundamental change in my own cooking when preparing grain and rice based dishes in increasing the ratio of vegetables and herbs versus carbs.

… read more from the Mirabeau Wine kitchen about healthy eating and this versatile barley salad.

Barley Salad Roasted Tomato and thyme

Summer Salad: Barley Salad with Roasted Tomato and Thyme

Tender beads of barley dancing among roasted tomatoes, garlic, onions and thyme then topped with salty black olives,
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad
Cuisine French
Servings 4 people


  • 6 medium (or 25 cherry) Tomatoes roughly chopped
  • 1 Sweet onion finely chopped
  • 1 clove garlic peeled
  • 1 bunch Fresh Thyme
  • 150 gr barley
  • Black Olives to garnish


  • Pre-set your oven to 180 degrees Celsius.
  • Get your barley cooking in plenty of salted water- it needs a good 30-40 minutes cooking time (refer to instructions on your pack) to give it a nice chewy, but not too soft texture.
  • While the barley is cooking, put a generous glug of Olive Oil in a roasting tin and add the chopped sweet onion and the whole garlic clove.
  • Pick thyme leaves off 2 or three sprigs and add to the oil- the more herbs the better really.
  • Leave it to cook in the oven for a few minutes to let the thyme and onion flavours infuse the oil, then add the tomato chunks.
  • Roast for about 15-20 minutes, you don’t want it to turn to mush, yet you want that concentration of lovely flavours and juice.
  • Turn off the oven and leave it there with an open door.
  • Once your barley’s cooked, rinse with hot water to stop it from sticking and add some olive oil.
  • Take the tomatoes out of the oven and gradually add the barely to your roasting tin, making sure there’s enough oil and tomato juice to envelop the grains nicely.
  • Season with pepper and salt to taste. I also add some chopped black olives for some extra salty texture.
  • Present it in a beautiful bowl and serve it warm as part of a lunch or Mediterranean dinner, it’s also a perfect picnic dish and accompanies roasted meats beautifully.
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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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