Barley Vegetable Salad Recipe

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I often serve this salad as an entree on summer nights when it's too hot to eat a heavy meal. The recipe makes a big batch, which is terrific for taking to potlucks.
TOTAL TIME: Prep: 20 min. Cook: 40 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min. + chilling
MAKES: 14 servings


  • 4 cups water
  • 2 cups uncooked medium pearl barley
  • 2 cups fresh broccoli florets
  • 2 cups diced carrots
  • 1 cup halved cherry or grape tomatoes
  • 1/2 cup chopped green onions
  • 1/2 cup julienned sweet red or green pepper
  • 1/2 cup sunflower kernels
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons grated lemon peel
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese

Nutritional Facts

3/4 cup: 219 calories, 11g fat (1g saturated fat), 0 cholesterol, 134mg sodium, 28g carbohydrate (3g sugars, 6g fiber), 5g protein.


  1. In a large saucepan, bring water to a boil. Add barley. Reduce heat; cover and cook for 30-35 minutes or until tender. Rinse with cold water; drain well.
  2. Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Rinse with cold water; drain.
  3. In a large salad bowl, combine the barley, broccoli and carrots, tomatoes, onions, red pepper and sunflower kernels.
  4. In a blender, combine the lemon juice, oil, vinegar, lemon peel, garlic, salt and pepper; cover and process until combined.
  5. Pour over barley mixture and stir to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with Parmesan cheese. Yield: 14 servings.
Originally published as Vegetable Barley Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p216

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