Tomato Barley Salad Recipe

Be the first to add a review
3 1
Publisher Photo
I like to serve this fuss-free salad alongside barbecued chicken for a hot summer evening dinner on the deck.—Sandi Lange, Sherwood Park, Alberta
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings


  • 4 cups cold cooked medium pearl barley
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup canola oil
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 4 cups halved cherry tomatoes
  • 2 cups frozen corn, thawed

Nutritional Facts

3/4 cup: 320 calories, 6g fat (1g saturated fat), 2mg cholesterol, 151mg sodium, 60g carbohydrate (3g sugars, 12g fiber), 9g protein.


  1. Place barley in a large bowl. In a small bowl, combine the cheese, oil, basil, garlic, salt and pepper. Pour over barley; toss to coat. Stir in tomatoes and corn. Cover and refrigerate for 2 hours. Yield: 12 servings.
Originally published as Tomato Barley Salad in Country Woman May/June 2002, p35

Reviews for Tomato Barley Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image