If you’re looking for a healthy and filling salad that’s anything but boring, this pearl barley salad is just what you need. It’s loaded with fresh vegetables and tender barley, then tossed in a bright lemon and olive oil dressing that ties it all together. Perfect as a main dish or a side, it’s easy to make ahead and ideal for a quick, nourishing meal on the go. Naturally vegan and full of nutrients, this wholesome salad is a delicious way to enjoy a balanced, plant-based meal that leaves you feeling energized and full.

Barley is a wonderful ingredient to add to a salad, as it brings a chewy texture that is difficult to find in vegetables, and it has a mild, nutty flavor that works great with cucumber and tomatoes. If you like it in this recipe, be sure to try adding it to soups! It can be used as substitute to rice in many soup recipes, such as chicken soup.

Cooking pearl barley takes a bit of time, so we suggest you start cooking it some time in advance. Better yet, cooked barley can stay in the fridge for a few days and even be frozen, so planning ahead can make it a breeze to prepare this salad! Add the barley and a bit of water to a saucepan and cover it for reheating over low heat.

There are no secret tips in this recipe except the one great rule that applies to all recipes: your dish can only be as good as your ingredients. There aren’t many ingredients here to build up an intense flavor, so it is important that you use the tastiest tomatoes, bell peppers, and olives you can find, and that you garnish your salad generously with olive oil and lemon juice. And, as always, try to use very fresh vegetables in your salad 🙂

Ingredients

1/2 cup uncooked wheat barley
1/2 cucumber
1/2 red bell pepper
1 cup cherry tomatoes
1/2 cup black olives
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper
Fresh basil

Instructions

Cook the barley according to the instructions on the package (25-30 min).
While the barley is cooking, chop the cucumber, red bell pepper, cherry tomatoes and black olives.
When the barley is ready, drain it well, let it cool down for at least 5 minutes and add it to the salad. Drizzle the olive oil and lemon juice, add the fresh basil leaves and season with salt and pepper. Mix well. Serve with some fresh bread.

Notes

The recipe is for 2 servings.
Prep time: 10 minutes.
Cooking time: 30 minutes.

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