Barley Salad with Summer Vegetables

Barley Salad with Summer Vegetables

  • Prep: 10 min
  • Cook Time: 45 min
  • Total: 55 min
  • Serving: Serves 6 to 8

It is important to note that although barley is not a wheat product, it still contains a form of gluten that may or may not bother those with an intolerance.


  • 1 cup raw pearl barley
  • 1 cup red pepper, diced (about 1 pepper)
  • 1-1/2 cups fresh, cooked corn kernels (from about 2 ears)
  • 1 cup zucchini, diced
  • 1/2 cup red onion, diced
  • 1/4 cup sherry vinegar or lemon juice
  • 1 garlic clove, finely minced
  • 1/2 cup olive oil
  • Salt and fresh pepper
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons mint, finely chopped


  1. Cook the barley according to package directions and then set aside to cool.
  2. In the meantime, combine the vinegar, garlic and oil in a bowl by whisking vigorously to blend.
  3. Once cool, place the barley into a large bowl and then add the red pepper, corn, zucchini, red onion, basil, parsley, mint and a few pinches of salt and pepper. Add the dressing to the mixture and then toss gently to combine.


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