Description
This Summer Vegetable Barley Salad recipe is a refreshing and nutritious dish made with seasonal vegetables and chewy barley. Ideal for picnics, meal prep, or light lunches, this hearty salad is easy to make, vegan-friendly, and full of flavor. Featuring ingredients like cherry tomatoes, cucumbers, bell peppers, and fresh herbs, it’s a wholesome grain salad perfect for summertime.
Ingredients
1 cup pearl barley
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 bell pepper (any color), chopped
1/4 red onion, finely diced
1/4 cup fresh parsley or basil, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Rinse barley and cook in water or broth according to package instructions (about 25-30 minutes). Let cool.
In a large bowl, combine cooled barley with tomatoes, cucumber, bell pepper, red onion, and herbs.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Pour dressing over salad and toss to combine.
Chill in the refrigerator for 30 minutes before serving for best flavor.
Notes
You can substitute quinoa or farro for barley.
Add crumbled feta or chickpeas for extra protein.
Best served chilled and keeps well for 3-4 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 220 mg