Description
Summer Barley Salad with Sweet Corn and Tomatoes is a hearty, refreshing dish packed with chewy pearl barley, juicy cherry tomatoes, sweet corn, crisp cucumbers, and fresh herbs. Tossed in a light lemon garlic dressing, this wholesome salad is perfect for summer picnics, backyard barbecues, meal prep, or a healthy lunch.
Ingredients
Grains and Vegetables
- 1 cup pearl barley
- 3 cups water or vegetable broth
- 1 cup sweet corn kernels (fresh or frozen)
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
Herbs and Cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- ½ cup crumbled feta cheese (optional)
Lemon Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Rinse the barley: Rinse the pearl barley under cold running water to remove any impurities or debris.
- Cook the barley: Bring the water or vegetable broth to a boil in a saucepan, add the barley, reduce the heat, cover, and simmer for 25–35 minutes or until tender. Drain any excess liquid.
- Prepare the corn: Cook the sweet corn by boiling it in water for 3–5 minutes or sautéing it in a skillet until lightly golden. Then allow it to cool.
- Cool the barley: Spread the cooked barley on a baking sheet or large plate to cool completely to room temperature.
- Combine salad ingredients: In a large bowl, mix the cooled barley, cooked corn, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and basil together.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper until well combined.
- Toss the salad: Pour the dressing over the salad mixture and toss well to ensure everything is evenly coated.
- Add cheese and chill: Sprinkle the salad with crumbled feta cheese if desired, then refrigerate for 20 minutes before serving to allow the flavors to meld.
Notes
- Pearl barley can be replaced with farro, quinoa, or brown rice depending on preference or availability.
- Fresh grilled corn adds a delicious smoky flavor alternative to boiled or sautéed corn.
- Add chickpeas or grilled chicken for extra protein to make it a more filling meal.
- Use fresh dill or mint instead of parsley or basil for a different herb flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- This salad can be prepared a day ahead; add the feta cheese just before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad, Lunch, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean, American
