Summer Vegetable Barley Salad
A refreshing yet filling salad made with chewy pearl barley, juicy summer vegetables, and a lemon-herb vinaigrette. It’s colorful, nutrient-rich, and delicious served warm, room temp, or chilled.
Time
Prep Time: 15 minutes
Cook Time: 25–30 minutes (for barley)
Total Time: ~40 minutes
Serves: 4–6
Ingredients
For the Salad:
1 cup pearl barley, rinsed
3 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 medium zucchini, diced
1 medium yellow squash, diced
1 red bell pepper, diced
1 cup corn kernels (fresh or frozen, thawed)
½ cup red onion, finely diced
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
2 tbsp toasted pine nuts or slivered almonds
For the Lemon-Herb Dressing:
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp honey or maple syrup
1 clove garlic, minced
½ tsp dried oregano
½ tsp sea salt
¼ tsp black pepper
Instructions
Step 1: Cook the Barley
In a medium pot, bring water or vegetable broth to a boil.
Add rinsed barley, reduce heat to a simmer, cover, and cook for 25–30 minutes, or until tender but still chewy.
Drain any excess liquid and let cool slightly.
Step 2:Prepare the Vegetables
While barley cooks, dice zucchini, squash, and bell pepper.
If using fresh corn, quickly steam or saute kernels for 2–3 minutes.
Step 3:Make the Dressing
In a small jar or bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, garlic, oregano, salt, and pepper until emulsified.
Step 4:Assemble the Salad
In a large mixing bowl, combine cooked barley, tomatoes, zucchini, squash, bell pepper, corn, and red onion.
Pour dressing over and toss to coat evenly.
Gently fold in feta, parsley, basil, and pine nuts (if using).
Step 5:Chill or Serve
Serve immediately for a warm salad, or refrigerate for at least 30 minutes for a cold version.
Notes & Tips
Make ahead: This salad tastes even better the next day as the flavors meld.
Extra protein: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
No barley? You can substitute farro, quinoa, or couscous.
Frequently Asked Questions
Q: Can I roast the vegetables instead of keeping them fresh?
A: Yes — roasting zucchini, bell peppers, and corn adds a smoky sweetness that pairs wonderfully with the lemon dressing.
Q: How long does it keep in the fridge?
A: Stored in an airtight container, it will stay fresh for 3–4 days.
Nutritional Information
Calories: ~220 kcal
Protein: 6g
Carbs: 34g
Fat: 8g
Fiber: 6g
Sodium: ~260mg