Summer Vegetable Barley Salad Recipe

There's something undeniably satisfying about a big bowl of Summer Vegetable Barley Salad on a warm day. With chewy barley, crisp garden veggies, and a tangy lemon vinaigrette, every bite is bright, refreshing, and hearty enough to stand alone as a meal.

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I first whipped this up during a backyard BBQ when I needed something light but filling to pair with grilled chicken. Since then, it's become my go-to dish for potlucks, picnics, and easy lunches throughout the week.

It's simple, wholesome, and packed with peak-season produce—a true celebration of summer on your plate.

Why You'll Love This Summer Vegetable Barley Salad

This isn't just any salad—it's one you'll find yourself making again and again. Full of texture, flavor, and freshness, it's the kind of dish that works just as well at a dinner party as it does in your lunchbox.

First off, it's incredibly easy to make. Most of the work happens in one pot and one cutting board. The barley cooks while you chop your veggies, and the dressing comes together in seconds. It’s a low-effort, high-reward kind of recipe.

It's perfect for meal prep. Barley holds up beautifully in the fridge without going mushy, and the flavors only get better as they sit together. Make a big batch on Sunday and enjoy flavorful, nutritious lunches all week long.

It’s healthy without being boring. Whole grains, fiber-rich veggies, and a homemade lemony vinaigrette give this dish a nutritional edge while still being seriously satisfying.

And perhaps best of all, it’s totally customizable. Don’t have zucchini? Use cucumber. Out of cherry tomatoes? Try diced bell peppers. This is the ultimate clean-out-the-fridge salad.

Whether you're feeding a crowd or just yourself, this salad always delivers. Let’s talk ingredients.

Ingredients Notes

This Summer Vegetable Barley Salad shines because of its fresh, simple ingredients. Each one brings something special to the table, from crunch to creaminess to zippy brightness.

Pearled barley is the heart of this salad. It has a wonderful chewy texture and nutty flavor that stands up well to dressing. Make sure to cook it until tender but still slightly firm, then let it cool completely before mixing with the vegetables.

Zucchini and yellow squash add color and crunch. No need to cook them—a fine dice gives them just the right texture to balance the chew of the barley. If you prefer a softer bite, you can quickly sauté them for a minute or two, but I love the raw crunch.

Cherry tomatoes provide juiciness and a pop of sweetness. Slice them in half so their juices can mingle with the dressing. Grape tomatoes or even chopped heirloom tomatoes work well here too.

Red onion offers sharpness and bite. Thinly slice or finely dice it depending on how much onion flavor you want. A quick soak in cold water can mellow the flavor if you're serving this to onion-sensitive folks.

Feta cheese brings saltiness and creaminess. Its briny flavor contrasts beautifully with the bright veggies and lemony vinaigrette. Goat cheese or even chopped mozzarella can be used if you want a milder taste.

You’ll also need a large mixing bowl, a medium saucepan for cooking the barley, and some airtight containers if you plan to store leftovers.

How To Make This Summer Vegetable Barley Salad

Making this salad is straightforward and stress-free. You’ll go from raw ingredients to a finished dish in under 40 minutes, most of which is hands-off time while the barley cooks.

Start by rinsing your barley under cold water to remove excess starch. Add it to a pot of boiling salted water and cook until tender, about 25-30 minutes. Drain it well and let it cool completely. Spreading it on a baking sheet helps it cool faster and prevents sticking.

While the barley cooks, prep your vegetables. Dice the zucchini and squash into small cubes, halve the cherry tomatoes, and finely chop the red onion. Crumble your feta if it isn't already done. Set all your chopped ingredients aside so they’re ready to toss.

Next, make the dressing. In a small jar or bowl, combine fresh lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper. Shake or whisk until fully emulsified. Taste and adjust as needed—sometimes a touch more lemon or a pinch of sugar helps balance it all out.

Once the barley has cooled, transfer it to a large mixing bowl. Add the chopped vegetables and crumbled feta, then pour the dressing over everything. Toss gently to combine, making sure the dressing coats every bite.

Let the salad sit for at least 15 minutes before serving. This gives the flavors time to meld. You can also refrigerate it for a few hours or overnight—just give it a quick toss and maybe an extra splash of lemon juice before serving.

The entire process takes about 35-40 minutes. The result? A colorful, nourishing salad that tastes like sunshine in every bite.

Storage Options

One of the best things about this Summer Vegetable Barley Salad is how well it keeps. Store it in an airtight container in the refrigerator and it will stay fresh for up to 5 days.

If you're prepping it ahead for a picnic or potluck, you can make the full salad up to 24 hours in advance. In fact, it often tastes even better the next day as the flavors continue to develop.

For longer storage, you can freeze the cooked barley on its own in a zip-top bag. When you're ready to make the salad, just thaw it in the fridge and proceed with the rest of the recipe.

To reheat (if desired), simply microwave a portion until just warm. While this salad is best cold or at room temperature, warming it slightly can soften the barley and bring out the feta's creaminess.

Variations and Substitutions

This recipe is endlessly adaptable based on what you have on hand or what’s in season. Feel free to play around and make it your own.

For a protein boost, add grilled chicken, chickpeas, or white beans. These mix in easily and turn the salad into a more filling main course.

Want more greenery? Toss in a handful of spinach, arugula, or chopped fresh herbs like parsley or basil. They add flavor and color without changing the texture too much.

Swap the barley for another grain like farro, quinoa, or couscous. Each brings a slightly different flavor and texture but works beautifully in this recipe.

If you're dairy-free, skip the feta or replace it with a vegan cheese crumble or some diced avocado for richness.

And don’t be afraid to add extras! Roasted corn, diced cucumbers, olives, or even sun-dried tomatoes can all make excellent additions depending on your taste.

This salad is all about celebrating summer's bounty—so go ahead and make it your own.

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