Description
Summer Barley Salad with Sweet Corn and Tomatoes is a hearty, refreshing dish packed with chewy pearl barley, juicy cherry tomatoes, sweet corn, crisp cucumbers, and fresh herbs. Tossed in a light lemon garlic dressing, this wholesome salad is perfect for summer picnics, backyard barbecues, meal prep, or a healthy lunch.
Ingredients
Grains and Vegetables
- 1 cup pearl barley
- 3 cups water or vegetable broth
- 1 cup sweet corn kernels (fresh or frozen)
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
Herbs and Cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- ½ cup crumbled feta cheese (optional)
Lemon Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Rinse the barley: Rinse the pearl barley thoroughly under cold running water to remove any dust and impurities.
- Cook the barley: Bring the water or vegetable broth to a boil in a saucepan. Add the rinsed barley, reduce heat to low, cover, and simmer for 25–35 minutes until tender. Drain any remaining liquid.
- Prepare the sweet corn: Cook the sweet corn by boiling it in water for 3–5 minutes or alternatively, sauté it in a skillet until lightly golden. Then, let it cool to room temperature.
- Cool the barley: Spread the cooked barley out on a baking sheet or a large plate to cool completely before assembling the salad.
- Mix salad ingredients: In a large bowl, combine the cooled barley, sweet corn, halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, parsley, and basil. Toss gently to mix all the ingredients evenly.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper until well combined.
- Toss salad with dressing: Pour the lemon dressing over the salad mixture and toss until everything is evenly coated and well mixed.
- Add feta cheese: Sprinkle the crumbled feta cheese over the salad if using, and gently combine again to distribute the cheese throughout.
- Chill before serving: Refrigerate the salad for at least 20 minutes before serving so the flavors can meld beautifully.
Notes
- Pearl barley can be substituted with farro, quinoa, or brown rice for variation.
- Fresh grilled corn adds a delightful smoky flavor to the salad.
- For added protein, consider adding chickpeas or grilled chicken.
- Fresh dill or mint can be used as alternative herbs to change up the flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This salad can be made a day ahead; add the feta cheese just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad, Lunch, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean, American
