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Summer Vegetable Barley Salad Recipe

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This Summer Vegetable Barley Salad recipe is a wholesome, refreshing dish full of seasonal vegetables, chewy barley, and zesty dressing. Perfect for a light lunch or a vibrant side, this salad combines nutrition and taste in every bite.

Ingredients

Scale

  • 1 cup pearl barley, rinsed

  • 3 cups water or vegetable broth

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1 cup bell pepper, chopped (any color)

  • ½ cup red onion, finely chopped

  • ½ cup corn kernels (fresh or thawed if frozen)

  • ¼ cup fresh parsley, chopped

  • 2 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

Instructions

  1. In a medium saucepan, bring barley and water (or broth) to a boil. Reduce heat, cover, and simmer for 25-30 minutes until tender. Drain excess liquid.

  2. Let barley cool to room temperature.

  3. In a large bowl, combine cooked barley, cherry tomatoes, cucumber, bell pepper, red onion, corn, and parsley.

  4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.

  5. Pour dressing over salad and toss to coat evenly.

  6. Chill for 30 minutes before serving for best flavor.

Notes

  • Can be made a day ahead; flavors deepen overnight.

  • Add feta or chickpeas for extra protein.

  • Use quinoa or farro as a barley substitute if desired.

Nutrition

Find it online: https://avarecipes.com/summer-vegetable-barley-salad-recipe/