Summer is here, and it’s the perfect time to get creative with light, refreshing, and delicious salads that incorporate the nutritious grain, barley. Barley adds a nutty flavor and satisfying texture to any dish, making it a great base for a variety of summer-inspired salads. From classic Mediterranean combinations to bold and spicy flavors, we’ve rounded up 20 refreshing barley salad recipes perfect for sizzling summer days.
In this article, we’ll explore the versatility of barley in salads, highlighting its ability to pair with an array of ingredients from the Mediterranean to Asia and beyond. Whether you’re looking for a quick and easy side dish or a main course that’s as healthy as it is tasty, these 20 barley salad recipes have got you covered.
Mediterranean Barley Salad with Feta and Olives
This hearty salad combines the nutty flavor of barley with the brininess of feta cheese, the tanginess of olives, and the brightness of fresh herbs. Perfect for a light lunch or dinner.
Ingredients:
– 1 cup cooked barley
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked barley, feta cheese, olives, and parsley.
2. In a small bowl, whisk together olive oil and vinegar.
3. Pour the dressing over the barley mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15 minutes
Lemon Herb Barley Salad with Fresh Vegetables
This refreshing salad combines the nutty flavor of barley with the brightness of lemon and herbs, all topped with a medley of fresh vegetables. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup cooked barley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– Salt and pepper to taste
– Assorted vegetables, such as cherry tomatoes, cucumber, bell peppers, carrots, and avocado
Instructions:
1. In a large bowl, whisk together lemon juice, olive oil, garlic, parsley, and mint.
2. Add the cooked barley and toss until well coated with the dressing.
3. Arrange the fresh vegetables on top of the barley mixture.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Roasted Vegetable Barley Salad with Balsamic Dressing
Roasted Vegetable Barley Salad with Balsamic Dressing Recipe
Roast a medley of colorful vegetables and combine them with nutty barley, tangy balsamic dressing, and fresh herbs for a hearty and flavorful salad.
Ingredients:
– 1 cup pearl barley
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large yellow bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook barley according to package instructions using water or broth.
3. Toss sweet potato, red bell pepper, yellow bell pepper, and onion with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 30-35 minutes or until tender.
4. In a small bowl, whisk together balsamic vinegar, garlic, salt, and pepper to make the dressing.
5. In a large bowl, combine cooked barley, roasted vegetables, and balsamic dressing. Garnish with fresh parsley or thyme.
Cooking Time: 45-50 minutes
Spicy Barley Salad with Chickpeas and Tahini
A flavorful and nutritious salad that combines the nutty taste of barley with the creaminess of tahini, all wrapped up in a spicy package.
Ingredients:
– 1 cup cooked barley
– 1 can chickpeas (drained and rinsed)
– 2 tablespoons tahini
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine cooked barley, chickpeas, tahini, lemon juice, cumin, smoked paprika, salt, and pepper.
2. Stir until the ingredients are well combined.
3. Add the garlic and stir to distribute evenly.
4. Top with chopped parsley and serve.
Cooking Time: 10 minutes (assuming cooked barley is used)
Barley Salad with Avocado, Corn, and Cilantro
This hearty salad combines the nutty flavor of barley with the creaminess of avocado, sweetness of corn, and freshness of cilantro. Perfect as a light lunch or dinner side dish.
Ingredients:
– 1 cup cooked barley
– 2 ripe avocados, diced
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked barley, diced avocado, and corn kernels.
2. In a small bowl, whisk together olive oil and lime juice.
3. Pour the dressing over the barley mixture and toss to combine.
4. Stir in chopped cilantro and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 10 minutes
Greek-Style Barley Salad with Cucumber and Tomatoes
This refreshing salad is a perfect blend of Greek flavors, textures, and colors. With its nutty barley, cool cucumber, juicy tomatoes, and tangy feta cheese, it’s a dish that will transport you to the Mediterranean coast.
Ingredients:
– 1 cup pearl barley
– 2 cups water or vegetable broth
– 2 medium cucumbers, peeled and thinly sliced
– 2 large tomatoes, diced
– 1/4 cup crumbled feta cheese
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Cook the barley according to package instructions using water or broth.
2. Let the barley cool, then combine it with sliced cucumbers, diced tomatoes, crumbled feta cheese, olive oil, and red wine vinegar in a large bowl.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley or dill, if desired.
5. Serve at room temperature or chilled.
Cooking Time: 30 minutes (including cooking time for barley)
Barley Salad with Roasted Beets and Goat Cheese
Barley Salad with Roasted Beets and Goat Cheese Recipe
This hearty salad combines the nutty flavor of barley with the sweetness of roasted beets, topped with tangy goat cheese. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup pearl barley
– 2 large beets
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon honey
– 1/4 cup crumbled goat cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beets: Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Cook the barley: In a medium saucepan, bring 4 cups water to a boil. Add barley and reduce heat to low; simmer for 20-25 minutes, or until tender. Drain and set aside.
4. Assemble the salad: In a large bowl, combine cooked barley, roasted beets (peeled and cubed), crumbled goat cheese, and chopped parsley (if using).
5. Dress with vinaigrette: Whisk together olive oil, apple cider vinegar, and honey in a small bowl. Pour over the salad and toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 1 hour
Asian-Inspired Barley Salad with Sesame Ginger Dressing
This hearty salad combines the nutty flavor of barley with the freshness of Asian-inspired ingredients, all tied together with a creamy sesame ginger dressing.
Ingredients:
– 1 cup cooked barley
– 2 cups mixed greens (such as arugula, spinach, and bok choy)
– 1/2 cup diced cucumber
– 1/2 cup diced carrots
– 1/4 cup chopped scallions
– 1/4 cup toasted sesame seeds
– 2 tablespoons Sesame Ginger Dressing (see below)
Sesame Ginger Dressing:
– 2 tablespoons tahini
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked barley, mixed greens, cucumber, carrots, and scallions.
2. In a small bowl, whisk together Sesame Ginger Dressing ingredients until smooth.
3. Pour dressing over the salad and toss to combine.
4. Sprinkle toasted sesame seeds on top and serve immediately.
Cooking Time: 15 minutes (includes cooking time for barley)
Barley Salad with Kale, Cranberries, and Almonds
This hearty salad combines the nutty flavor of barley with the earthy taste of kale, sweet tartness of cranberries, and crunch of almonds. Perfect for a chilly winter evening.
Ingredients:
- 1 cup cooked barley
- 2 cups curly kale, stems removed and chopped
- 1/4 cup fresh or frozen cranberries
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions:
- Mix cooked barley, chopped kale, cranberries, and almonds in a large bowl.
- In a small bowl, whisk together olive oil, apple cider vinegar, and honey.
- Pour the dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
Cooking Time: None! Just mix and serve.
Barley Salad with Grilled Chicken and Lemon Vinaigrette
A refreshing summer salad that combines the nutty flavor of barley with grilled chicken, crisp vegetables, and a tangy lemon vinaigrette.
Ingredients:
– 1 cup cooked barley
– 4 boneless, skinless chicken breasts
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup sliced red onion
– 1/4 cup crumbled feta cheese
– 2 lemons, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt, pepper, and your favorite herbs. Grill for 5-6 minutes per side, or until cooked through.
2. In a large bowl, combine mixed greens, cherry tomatoes, red onion, and feta cheese.
3. Cook barley according to package instructions. Allow to cool.
4. In a small bowl, whisk together lemon juice and olive oil.
5. Add grilled chicken to the salad and toss with barley, vinaigrette, salt, and pepper.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Barley Salad with Sweet Potatoes and Pomegranate Seeds
This hearty salad is a perfect blend of textures and flavors, featuring roasted sweet potatoes, nutty barley, and tangy pomegranate seeds. A delicious and nutritious side dish or light lunch option.
Ingredients:
– 1 cup pearl barley
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
– 2 tablespoons apple cider vinegar (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook barley according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted sweet potatoes, cooked barley, and pomegranate seeds.
5. Drizzle with remaining 1 tablespoon olive oil and apple cider vinegar (if using).
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Barley Salad with Shrimp, Asparagus, and Lemon Dressing
Elevate your salad game with this light and refreshing barley salad, featuring succulent shrimp, tender asparagus, and a zesty lemon dressing.
Ingredients:
– 1 cup pearl barley, rinsed and drained
– 2 cups water or vegetable broth
– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Cook the barley according to package instructions or in a medium saucepan with 2 cups water or broth, bringing to a boil then reducing heat to low and simmering for about 40-45 minutes or until tender.
2. Meanwhile, bring a large skillet of salted water to a boil. Add the asparagus and cook for 4-5 minutes or until tender but still crisp. Drain and set aside.
3. In a separate pan, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until pink and cooked through.
4. In a large bowl, combine the cooked barley, asparagus, and shrimp.
5. Whisk together the lemon juice and salt to taste, then pour the dressing over the salad, tossing to coat.
Cooking Time: About 50-55 minutes (including cooking time for barley)
Barley Salad with Roasted Red Peppers and Feta
This hearty salad combines the nutty flavor of barley with the sweetness of roasted red peppers and the tanginess of feta cheese. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked barley
– 2 red bell peppers, roasted (see note)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss red bell peppers with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until skin is blistered and charred.
4. Cook barley according to package instructions.
5. In a large bowl, combine cooked barley, roasted red peppers, feta cheese, and parsley.
6. Drizzle with lemon juice and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Barley Salad with Apples, Walnuts, and Maple Dressing
Celebrate the flavors of fall with this hearty barley salad, featuring sweet apples, crunchy walnuts, and a drizzle of maple syrup.
Ingredients:
– 1 cup cooked barley
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup diced apple (Granny Smith or Honeycrisp)
– 1/4 cup chopped walnuts
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked barley, mixed greens, and diced apple.
2. In a small bowl, whisk together maple syrup and olive oil.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle chopped walnuts over the top and season with salt and pepper to taste.
Cooking Time: 10 minutes
Barley Salad with Black Beans, Corn, and Lime Dressing
This vibrant salad combines the nutty flavor of barley with the creamy sweetness of black beans, corn, and a zesty lime dressing. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 1 cup pearled barley
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cook the barley according to package instructions until tender. Drain and set aside.
2. In a large bowl, combine the cooked barley, black beans, corn kernels, lime juice, and olive oil. Toss to combine.
3. Season with salt and pepper to taste.
4. Garnish with chopped cilantro or scallions if desired.
5. Serve immediately.
Cooking Time: 20 minutes
Barley Salad with Spinach, Strawberries, and Balsamic Glaze
A refreshing twist on traditional salads, this Barley Salad combines the nutty flavor of barley with sweet strawberries, peppery spinach, and a tangy balsamic glaze.
Ingredients:
• 1 cup cooked barley
• 4 cups fresh baby spinach leaves
• 2 cups sliced strawberries
• 2 tbsp olive oil
• 2 tbsp balsamic glaze (or reduce 1/4 cup balsamic vinegar by cooking it over medium heat until thickened)
• Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked barley and baby spinach leaves.
2. Slice strawberries into thin pieces and add them to the bowl.
3. Drizzle olive oil over the mixture and toss gently to combine.
4. Brush balsamic glaze (or reduced vinegar) over the salad, tossing again to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Barley Salad with Chickpeas, Cucumber, and Mint
A refreshing summer salad that combines the nutty flavor of barley with the creamy texture of chickpeas, crunchy cucumber, and cooling mint.
Ingredients:
– 1 cup pearl barley, rinsed and drained
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 medium cucumbers, peeled and sliced
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the barley according to package instructions until tender. Drain and set aside.
2. In a large bowl, combine the cooked barley, chickpeas, cucumber slices, and mint leaves.
3. In a small bowl, whisk together the olive oil and lemon juice. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 30 minutes
Barley Salad with Roasted Butternut Squash and Sage
A warm and comforting salad that combines the nutty flavor of roasted butternut squash with the earthy taste of sage, all on a bed of creamy barley.
Ingredients:
– 1 cup pearled barley
– 2 cups water or vegetable broth
– 1 small butternut squash (about 1 lb)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook barley according to package instructions using water or broth. Drain and set aside.
3. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
4. Drizzle with olive oil, sprinkle with garlic, and season with salt and pepper. Roast for 45-50 minutes, or until tender.
5. In a large bowl, combine cooked barley, roasted squash, chopped sage, and Parmesan cheese (if using). Toss to combine.
6. Serve warm, garnished with additional sage leaves if desired.
Cooking Time: Approximately 1 hour
Barley Salad with Smoked Salmon and Dill
A light and refreshing summer salad that combines the nutty flavor of barley with the smokiness of salmon, all tied together with a hint of dill.
Ingredients:
– 1 cup pearl barley
– 2 cups water
– 6 oz smoked salmon, flaked
– 1/4 cup chopped fresh dill
– 2 tbsp lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Rinse the barley in a fine-mesh strainer and cook according to package instructions using 2 cups of water.
2. In a large bowl, combine the cooked barley, flaked salmon, chopped dill, lemon juice, and olive oil.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 20-25 minutes (including cooking time for barley)
Barley Salad with Zucchini, Cherry Tomatoes, and Basil
This light and flavorful salad is perfect for a summer evening or a quick lunch. With the nutty taste of barley, the sweetness of cherry tomatoes, and the brightness of basil, you’ll be hooked!
Ingredients:
– 1 cup pearl barley
– 2 medium zucchinis, diced
– 1 pint cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Cook the barley according to package instructions until tender. Drain and set aside.
2. In a large bowl, combine the cooked barley, zucchini, cherry tomatoes, and basil.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 30 minutes
Summary
Get ready to beat the heat with these refreshing barley salad recipes perfect for summer! From Mediterranean-inspired dishes featuring feta and olives to spicy salads with chickpeas and tahini, there’s a recipe for everyone. Try pairing roasted vegetables with balsamic dressing or combining avocado, corn, and cilantro for a creamy and crunchy treat. Whether you’re looking for something light and easy or bold and flavorful, these 20 recipes will keep your summer salad game strong.
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