Summer Vegetable Barley Salad Recipe

There's something undeniably satisfying about a chilled, hearty salad on a warm summer day. This Summer Vegetable Barley Salad brings together chewy, nutty barley with a rainbow of crisp, seasonal vegetables, all tossed in a bright lemon-herb vinaigrette that sings with flavor.

this Recipe

I first made this salad after a weekend trip to the farmer's market, where I couldn’t resist scooping up a bounty of late-summer produce. It has since become a go-to for potlucks, weekday lunches, and light dinners. It's refreshing, filling, and incredibly easy to prep in advance – a true summer staple.

The combination of textures – from the tender barley to the crunchy cucumbers and juicy tomatoes – keeps every bite interesting. Let’s dive into why this salad deserves a spot in your warm-weather rotation.

Why You'll Love This Summer Vegetable Barley Salad

Get ready to meet your new favorite summer salad. Whether you’re serving it at a cookout or meal-prepping lunches for the week, this barley salad checks all the boxes.

First off, it’s packed with vibrant vegetables. Think cherry tomatoes, crisp cucumbers, sweet corn, and bell peppers – a colorful celebration of everything in season. Each bite bursts with freshness.

Second, it’s wholesome and filling without being heavy. Barley adds that nutty, chewy texture that’s so satisfying, while still keeping things light enough for the hottest days of the year.

It’s also perfect for making ahead. In fact, it gets even better after a few hours in the fridge, as the flavors have time to meld. Ideal for busy weekdays, picnics, or feeding a crowd.

Lastly, this salad is wildly versatile. Swap in your favorite veggies, change up the herbs, or add cheese or beans – it’s easy to adapt to your tastes or whatever you have on hand.

Once you try this barley salad, you'll be hooked. Now let’s take a closer look at the simple ingredients that make it shine.

Ingredients Notes

The beauty of this Summer Vegetable Barley Salad is in its fresh, seasonal ingredients and how they come together with minimal effort. Every component adds something special to the final dish.

Pearled barley is the backbone of this salad. Its slightly chewy texture and nutty flavor pair perfectly with crisp veggies. Pearled barley cooks faster than hulled barley and is easier to find in most grocery stores. Make sure to rinse it well before cooking, and let it cool completely before tossing it with the veggies.

Cherry tomatoes add a burst of sweetness and juiciness. Their bright color and acidity balance the earthy grains beautifully. I like to halve them for easy bites, and if you find heirloom varieties at the market, even better for extra color and flavor.

Cucumbers bring refreshing crunch. I prefer using seedless English cucumbers, which are milder and less watery than standard ones. They hold up well in the salad and don’t make it soggy, even after a day in the fridge.

Bell peppers and corn add a touch of sweetness and plenty of color. Use raw corn sliced straight from the cob if it’s in season – it’s crisp, sweet, and absolutely delicious raw. Red, yellow, or orange bell peppers all work well for a nice contrast.

Fresh herbs like parsley and basil give the salad that vibrant garden-fresh flavor. Don’t skimp here – herbs elevate the whole dish. You could also add dill, mint, or chives for a more complex flavor profile.

You’ll also need extra virgin olive oil, lemon juice, Dijon mustard, garlic, and salt and pepper for the dressing. It’s a simple vinaigrette, but it ties everything together with just the right amount of tang and zip.

As for tools, all you really need is a pot to cook the barley, a good knife, and a large mixing bowl. A citrus juicer and garlic press can speed things up, but they’re totally optional.

How To Make This Summer Vegetable Barley Salad

Making this Summer Vegetable Barley Salad is a straightforward, no-fuss process. Here's how it all comes together.

Start by cooking your barley. Bring a pot of water to a boil, salt it generously, and add your rinsed pearled barley. Simmer it uncovered for about 25–30 minutes, or until it’s tender but still pleasantly chewy. Drain it well, spread it out on a sheet pan, and let it cool to room temperature.

While the barley is cooking, prep your vegetables. Slice the cherry tomatoes in half, dice the cucumbers and bell peppers, and cut the kernels off a few ears of raw corn. The fresher your produce, the better your salad will taste – this is the time to show off those farmer’s market finds.

Next, whisk together the dressing. In a small bowl or jar, combine olive oil, fresh lemon juice, Dijon mustard, minced garlic, and a pinch each of salt and pepper. Shake or whisk until emulsified – the mustard helps keep it creamy and well-blended.

Once your barley has cooled, combine everything in a large bowl. Add the barley, chopped vegetables, and chopped fresh herbs. Pour over the dressing and toss gently but thoroughly to combine. You want every grain and veggie coated in that zesty vinaigrette.

Let the salad chill in the fridge for at least 30 minutes before serving. This gives the flavors time to meld and the barley to absorb some of the dressing. It tastes even better after a few hours or the next day.

Total prep and cook time is about 40–45 minutes, with most of that hands-off while the barley simmers. It’s easy, breezy, and so worth it.

Storage Options

This barley salad holds up beautifully in the fridge, making it a perfect candidate for meal prep or make-ahead entertaining.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days, though the vegetables may lose some of their crunch by day four.

If the salad seems a little dry after sitting, simply drizzle with a bit more olive oil or lemon juice and give it a toss before serving. The barley tends to absorb moisture as it sits.

Avoid freezing this salad, as the fresh vegetables won’t hold up well after thawing. The texture changes too much, and the salad can become mushy.

To re-energize chilled salad, allow it to sit at room temperature for 15–20 minutes before serving. It helps bring back the vibrant flavors, especially the herbs and citrus notes in the dressing.

Variations and Substitutions

One of the best things about this Summer Vegetable Barley Salad is how easy it is to customize based on your preferences or what’s in your fridge.

Try adding feta cheese or crumbled goat cheese for a salty, creamy element. They both pair beautifully with the lemony vinaigrette and add a touch of indulgence.

Want more protein? Toss in a can of chickpeas, some grilled chicken, or even tuna. It turns the salad into a more complete meal and still keeps it light and fresh.

Switch up the grain if you like. While barley is a standout here, farro, quinoa, or brown rice work well too. Each brings a slightly different texture and flavor profile.

Don’t have fresh corn? Use frozen (just thaw it) or swap in something else with a sweet crunch like sugar snap peas or carrots. This salad is forgiving and flexible.

You can also change up the herbs depending on what’s growing in your garden. Cilantro, mint, or dill can each take this in a new direction with very little effort.

Have fun experimenting – this salad is a blank canvas for all your summer creativity.

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