Barley Salad with Fresh Vegetables is a vibrant mix of bright flavors and satisfying textures, perfect as a light vegetarian meal or a colorful side dish. Tender, nutty barley pairs beautifully with crisp, seasonal vegetables, creating a dish that feels as fresh as it tastes. Each bite brings a balance of chewy, crunchy, and juicy elements, making it a standout for lunches, picnics, or weeknight dinners.
If you are wanting to try more barley recipes, here are a few I can recommend. My barley and chicken slow cooker soup is one of my favorite winter soups. In this recipe, you will need cooked barley, I just developed this post for cooking barley in the rice cooker that you might find interesting. It is so simple. Another simple barley soup recipe is this vegetable barley soup made in the instant pot so much.
Ingredients
The beauty of this salad is in its simplicity.
- Pearl barley- You could use any type of barley you prefer, but pearl barley is so easy to cook. I also love the tender, chewy texture.
- Vegetables- I used cucumbers, tomatoes, kale, and bell peppers for my salad. However, the sky is the limit. Make this salad your own. I will list more recommendations to try below.
- Fresh parsley
- Goat cheese- optional, but so delicious.
- Extra virgin olive oil- for the vinaigrette
- White wine vinegar- for the dressing
- Dijon mustard- used as an emulsifies in the vinaigrette
- Honey- sweetener for the dressing
- Salt and pepper
How to make
The hardest part of this recipe is chopping the vegetables. I like to chop these while the barley is cooking. For the kale, rough chop, drizzle with olive oil lemon juice, and salt. Massage the kale until it is tender.
Let the barley cool slightly before putting the salad together. Once the barley is cooled slightly, add the barley and vegetables to a medium-size bowl and mix them together.
Mix the vinaigrette in a small bowl or mason jar. Drizzle it over the salad right before serving. Mix well, then spot the goat cheese over the salad. It is ready to serve.
Variations
Vegetables
- Zucchini or Summer Squash – Thinly sliced or diced for a fresh crunch.
- Shredded Carrots – Adds sweetness and vibrant color.
- Roasted Red Peppers – For a smoky, slightly sweet flavor.
- Radishes – Thinly sliced for a peppery bite.
- Snap Peas or Green Beans – Blanched and chopped for a crisp addition.
- Corn – Fresh, grilled, or roasted kernels add sweetness and texture.
Greens
- Spinach or Arugula – Tossed in for a hint of peppery flavor.
- Fresh Herbs – Parsley, cilantro, dill, mint, or basil can brighten the dish.
Fruits
- Avocado – Creamy and mild, it pairs beautifully with barley.
- Pomegranate Seeds – Add a pop of color and tart sweetness.
- Chopped Apple or Pear – For a crunchy, sweet-tart element.
- Dried Fruits – Raisins, cranberries, or chopped apricots add a chewy sweetness.
Proteins
- Chickpeas – For added heartiness and plant-based protein.
- Feta Cheese – Salty and tangy, it complements the barley and vegetables.
- Toasted Nuts or Seeds – Almonds, sunflower seeds, or pumpkin seeds add crunch and depth.
Extras
- Olives – Kalamata or green olives for a briny kick.
- Capers – A touch of briny tang.
- Pickled Onions – For a punchy, acidic contrast.
Barley Salad With Fresh Vegetables
Ingredients
- 3 cups cooked pearl barley
- 3 cups fresh vegetables chopped
- ½ cup chopped fresh parsley
- 1 cup rough chopped kale
- 1 tablespoon lemon juice
- 3 ounces goat cheese
White wine vinegar
- ½ cup olive oil plus more for drizzling on the kale
- 3 tablespoons white wine vinegar
- 2 tablespoons honey
- 2 teaspoons dijon mustard
- ½ teaspoon salt more if per taste
- ¼ teaspoon ground black pepper
Instructions
- The hardest part of this recipe is chopping the vegetables. I like to chop these while the barley is cooking. For the kale, rough chop, drizzle with olive oil lemon juice, and salt. Massage the kale until it is tender.
- Let the barley cool slightly before putting the salad together. Once the barley is cooled slightly, add the barley and vegetables to a medium-size bowl and mix them together.
- Mix the vinaigrette in a small bowl or mason jar. Drizzle it over the salad right before serving. Mix well, then spot the goat cheese over the salad. Top with a sprinkle of salt and freshly ground pepper.
Did you make this recipe? Let me know!