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Summer Vegetable Barley Salad Recipe

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This refreshing Summer Vegetable Barley Salad recipe is a wholesome, colorful dish made with seasonal vegetables and hearty barley. Perfect for summer gatherings, meal prep, or as a light lunch, this salad is loaded with nutrients and flavor. It’s an easy and healthy way to enjoy your favorite summer produce!

Ingredients

Scale

  • 1 cup pearl barley

  • 3 cups water or vegetable broth

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1/2 cup red bell pepper, chopped

  • 1/4 cup red onion, finely chopped

  • 1/2 cup corn (fresh or thawed from frozen)

  • 1/4 cup fresh parsley, chopped

  • 2 tbsp fresh basil, chopped

  • 1/4 cup feta cheese, crumbled (optional)

  • Juice of 1 lemon

  • 2 tbsp olive oil

  • Salt and pepper to taste

Instructions

  1. Rinse barley under cold water. In a pot, combine barley and water or broth. Bring to a boil.

  2. Reduce heat and simmer for 25–30 minutes until tender. Drain any excess liquid and let cool.

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

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

  5. Pour dressing over salad and toss to combine.

  6. Top with crumbled feta cheese if using. Chill for at least 30 minutes before serving.

Notes

  • Make it vegan by skipping the feta or using a plant-based alternative.

  • Store in the fridge for up to 3 days.

  • Add chickpeas for extra protein.

  • Great for picnics and meal prep.

Nutrition

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