Description
A fresh and hearty summer salad featuring chewy pearl barley combined with sweet corn, juicy cherry tomatoes, crisp cucumber, fresh herbs, and a bright lemon-olive oil dressing. This Mediterranean-inspired dish is a perfect light lunch or a flavorful side to your summer meals.
Ingredients
Salad Ingredients
- 1 1/2 cups pearl barley
- 3 cups water or vegetable broth
- 1 1/2 cups sweet corn (fresh, frozen, or canned)
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1/2 cup crumbled feta cheese (optional)
Dressing
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Prepare the Barley: Rinse the pearl barley thoroughly under cold running water to remove any debris and excess starch.
- Cook the Barley: In a medium pot, bring 3 cups of water or vegetable broth to a boil. Add the rinsed barley, reduce the heat to a simmer, cover with a lid, and let it cook gently for 25 to 30 minutes, or until the barley is tender but still chewy.
- Cool the Barley: Drain any excess liquid from the cooked barley. Spread it out on a plate or bowl to cool down to room temperature before assembling the salad.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled barley with sweet corn, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and chopped basil.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, honey, Dijon mustard, dried oregano, salt, and black pepper until smooth and emulsified.
- Toss the Salad: Pour the dressing over the barley and vegetables mixture and toss gently but thoroughly to ensure everything is evenly coated.
- Add Feta: If using, sprinkle crumbled feta cheese over the salad and gently mix it in or leave it on top as a garnish.
- Chill Before Serving: Cover and refrigerate the salad for at least 20 minutes to allow flavors to meld and serve chilled or at room temperature.
Notes
- Fresh, frozen, or canned corn can be used depending on availability and preference.
- For added protein, consider stirring in chickpeas or topping with grilled chicken.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days, making it excellent for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Lunch, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean-inspired
