Description
A hearty and refreshing summer barley salad featuring chewy pearl barley, sweet corn, juicy cherry tomatoes, crisp cucumber, fresh herbs, and a zesty lemon dressing. Perfect for picnics, barbecues, or as a nutritious meal prep option.
Ingredients
Salad Ingredients
- 1½ cups pearl barley
- 2 cups sweet corn kernels
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
Lemon Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook the barley: Rinse the pearl barley under cold water. Cook it according to the package directions, usually by boiling in salted water until tender, about 25-30 minutes. Drain and let it cool completely.
- Prepare the corn: If using fresh corn, cook the kernels by boiling or steaming until tender, then allow them to cool. If using pre-cooked or frozen corn, thaw if needed.
- Combine salad ingredients: In a large mixing bowl, combine the cooled barley, sweet corn kernels, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley and basil. Mix gently to combine.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is emulsified and well combined.
- Toss the salad: Pour the lemon dressing over the salad mixture. Toss thoroughly to ensure all ingredients are well coated with the dressing.
- Chill before serving: Cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld and serve chilled.
Notes
- Add crumbled feta cheese or grilled chicken for additional protein.
- This salad keeps well in an airtight container in the refrigerator for up to 3 days.
- For extra freshness, adjust herbs to your preference or add a splash of balsamic vinegar to the dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
