Barley Salad

Barley is a delicious yet under-appreciated grain that can serve as a filling base for many dishes. This barley salad recipe combines refreshing vegetables—tomato, cucumber and red pepper—with delicious add-ins like creamy feta and briny olives. We then toss in aromatic garlic, red onions, parsley and mint, brightened with dried oregano. To bring it all together and enhance the flavors, we drizzle a zesty vinaigrette on top.

Barley Salad Ingredients

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• Barley: We rely on barley for this salad recipe because the grain has mild yet nutty flavors that pair deliciously with the toppings.
• Vinaigrette: To create the vibrant vinaigrette for this barley salad, we whisk together olive oil, lemon juice, garlic, salt, pepper and oregano.
• Garbanzo beans: Canned, no-salt-added garbanzo beans, or chickpeas, bring their creamy protein to the dish.
• Vegetables: We chop fresh cucumbers, tomatoes and roasted red peppers and add them to this barley salad.
• Aromatics: To increase the flavor profile of this salad, we toss garlic into the vinaigrette, then garnish the dish with red onions, parsley and mint.
• Add-ins: We crumble feta cheese and sprinkle Greek olives into this salad to give it a subtly salty flavor.

Directions

Step 1: Cook the barley

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Cook the barley according to the package directions, and remove it from the heat. Transfer the cooked grain to a bowl and let it cool completely.

Step 2: Make the dressing

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In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper and oregano.

Step 3: Assemble the barley salad

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Stir in the cooled barley, the garbanzo beans, cucumber, tomatoes, onion, olives, feta, roasted red peppers, parsley and mint. Cover the salad and refrigerate it for at least 30 minutes.

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Barley Salad Variations

• Swap the dressing: Instead of lemon vinaigrette, try dousing this barley salad in a balsamic or champagne vinaigrette.
• Add slices of meat: Try mixing pieces of Genoa salami or Capicola to add some salty bites and varying textures to this barley salad.
• Switch the grain: Instead of barley, make this recipe using quinoa, farro or bow-tie pasta.

How to Store Barley Salad

You can store this barley salad in an airtight container in the fridge for three to five days.

Can you make this barley salad ahead of time?

If you’re meal prepping, you can prepare salad recipes with barley beforehand. Follow this recipe, store it in your fridge for three to five days and scoop it into a bowl to eat when you’re ready.

Can you freeze this barley salad?

We don’t recommend freezing this barley salad because the textures and flavor will become compromised once it thaws.

How long does this barley salad last?

Barley can be stored in an airtight container in the refrigerator for three to five days.

Barley Salad Tips

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How do you prevent barley salad from getting soggy?

We recommend storing the cooked barley, its toppings and the lemon vinaigrette separately in the fridge so they don’t get soggy. Then, when you’re ready to serve, combine everything and pour the delicious dressing on top.

Is barley gluten-free?

Barley does contain gluten, so we don’t recommend using it if you have a gluten intolerance. Luckily there are plenty of gluten-free grains that you can swap it with like quinoa, amaranth and rice.

What should I serve barley salad with?

This delicious barley salad packs flavorful add-ins and a bright vinaigrette. It tastes delicious on its own, or you can pair it with a protein like grilled chicken or grilled salmon.