16 Delicious Barley Salad Recipes Nutritious

Craving something wholesome yet utterly delicious? Barley salads are the unsung heroes of nutritious meals, offering a perfect blend of fiber-rich grains, fresh veggies, and zesty dressings. Whether you’re meal prepping for the week or looking for a hearty side dish, these 16 barley salad recipes promise to delight your taste buds and nourish your body. Dive in and discover your next favorite bowl of goodness!

Mediterranean Barley Salad with Feta and Olives

Ready to whip up a refreshing, hearty salad that’s perfect for summer picnics or a quick lunch? This Mediterranean barley salad combines chewy grains, briny olives, and creamy feta for a satisfying dish.

Ingredients

• Pearl barley – 1 cup
• Water – 3 cups
• Salt – ½ tsp
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Kalamata olives – ½ cup, pitted and halved
• Feta cheese – ½ cup, crumbled
• Fresh parsley – ¼ cup, chopped

Instructions

1. Rinse the pearl barley under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed barley, water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45 minutes or until the barley is tender and the water is absorbed. Tip: Avoid stirring the barley while it cooks to prevent it from becoming mushy.
4. Remove from heat and let it sit, covered, for 10 minutes. Then fluff with a fork.
5. Transfer the cooked barley to a large bowl and let it cool to room temperature.
6. Add olive oil and lemon juice to the cooled barley. Toss to combine.
7. Stir in the Kalamata olives, feta cheese, and fresh parsley. Tip: For the best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
8. Season with additional salt if needed. Tip: Taste before adding more salt, as the feta and olives are already salty.

Zesty lemon and rich feta make this salad a flavor-packed side or main. Serve it atop a bed of greens for extra freshness or alongside grilled chicken for a complete meal.

Asian Inspired Barley Salad with Ginger Dressing

Every kitchen needs a go-to grain salad that’s both nourishing and packed with flavor. This one hits all the right notes with a ginger dressing that brings everything together.

Ingredients

• Barley – 1 cup
• Water – 3 cups
• Rice vinegar – 2 tbsp
• Soy sauce – 1 tbsp
• Ginger – 1 tbsp, grated
• Honey – 1 tsp
• Vegetable oil – 2 tbsp
• Carrots – 1 cup, shredded
• Green onions – ½ cup, sliced

Instructions

1. Rinse barley under cold water until the water runs clear.
2. In a medium pot, combine barley and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45 minutes or until barley is tender and water is absorbed.
4. While barley cooks, whisk together rice vinegar, soy sauce, ginger, honey, and vegetable oil in a small bowl.
5. Transfer cooked barley to a large bowl. Let cool for 10 minutes.
6. Add carrots and green onions to the barley. Pour dressing over and toss to combine.
7. Chill salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Grainy texture of barley pairs perfectly with the crunch of carrots and the sharpness of green onions. Serve it as a standalone lunch or alongside grilled fish for a complete meal.

Barley and Roasted Vegetable Salad

Absolutely perfect for a summer meal, this Barley and Roasted Vegetable Salad is hearty yet refreshing. A great make-ahead dish for picnics or potlucks.

Ingredients

• Barley – 1 cup
• Bell peppers – 2, diced
• Zucchini – 1, diced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat oven to 400°F.
2. Toss bell peppers and zucchini with 1 tbsp olive oil and ¼ tsp salt on a baking sheet.
3. Roast vegetables for 20 minutes, stirring halfway, until edges are slightly charred.
4. While vegetables roast, rinse barley under cold water.
5. In a pot, bring 3 cups water to a boil, add barley, reduce heat to low, cover, and simmer for 25 minutes.
6. Drain any excess water from barley and let cool for 5 minutes.
7. In a large bowl, combine roasted vegetables, barley, remaining olive oil, lemon juice, and remaining salt.
8. Mix gently until all ingredients are evenly coated.

Outstanding for its chewy texture and smoky-sweet flavors, this salad pairs wonderfully with grilled chicken or can stand alone as a vegetarian main. Try serving it atop a bed of arugula for an extra peppery bite.

Summer Fresh Barley Salad with Corn and Avocado

Easy to make and packed with flavor, this salad is a summer staple. It combines hearty barley with sweet corn and creamy avocado for a satisfying dish.

Ingredients

• Barley – 1 cup
• Corn – 2 ears
• Avocado – 1
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup barley under cold water until the water runs clear.
2. Cook barley in 3 cups boiling water for 25 minutes, or until tender. Drain any excess water.
3. While barley cooks, grill 2 ears corn over medium heat for 10 minutes, turning occasionally, until charred. Let cool, then cut kernels off the cob.
4. Dice 1 avocado and toss with 2 tbsp lemon juice to prevent browning.
5. In a large bowl, combine cooked barley, corn kernels, and avocado.
6. Drizzle with 1 tbsp olive oil and sprinkle with ½ tsp salt. Gently toss to combine.

Perfect for picnics, this salad offers a delightful mix of textures and flavors. Serve it chilled or at room temperature for the best experience.

Barley Salad with Lemon Tahini Dressing

Ready for a refreshing twist on your salad game? This barley salad with lemon tahini dressing is a hearty, flavorful dish that’s perfect for any season. It’s simple to make and packed with nutrients.

Ingredients

• Barley – 1 cup
• Water – 3 cups
• Lemon juice – 2 tbsp
• Tahini – ¼ cup
• Garlic – 1 clove
• Salt – ½ tsp
• Olive oil – 2 tbsp
• Cucumber – 1, diced
• Cherry tomatoes – 1 cup, halved
• Parsley – ¼ cup, chopped

Instructions

1. Rinse the barley under cold water until the water runs clear.
2. In a medium pot, combine the barley and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45 minutes or until the barley is tender and the water is absorbed. Tip: Stir occasionally to prevent sticking.
4. While the barley cooks, whisk together lemon juice, tahini, minced garlic, and salt in a small bowl. Tip: For a smoother dressing, add water one tablespoon at a time until desired consistency is reached.
5. Once the barley is cooked, remove from heat and let it cool for 10 minutes.
6. In a large bowl, combine the cooled barley, diced cucumber, halved cherry tomatoes, and chopped parsley.
7. Drizzle the lemon tahini dressing over the salad and toss to combine. Tip: Add the dressing gradually to ensure the salad isn’t overdressed.
8. Serve immediately or refrigerate for up to 2 days for flavors to meld.

Delight in the chewy texture of barley paired with the crisp freshness of cucumber and tomatoes. The lemon tahini dressing adds a creamy, tangy finish that elevates the dish. Try serving it alongside grilled chicken or as a standalone lunch for a satisfying meal.

Spicy Barley Salad with Chickpeas and Harissa

Easy to whip up, this salad combines hearty grains with bold flavors for a satisfying meal. Perfect for meal prep or a quick lunch.

Ingredients

• Barley – 1 cup
• Chickpeas – 15 oz can, drained
• Harissa – 2 tbsp
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup barley under cold water until the water runs clear.
2. In a medium pot, combine barley with 3 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 25 minutes or until barley is tender. Tip: Check at 20 minutes to avoid overcooking.
4. Drain any excess water and let barley cool to room temperature.
5. In a large bowl, mix cooled barley, 15 oz drained chickpeas, 2 tbsp harissa, 2 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp salt. Tip: Adjust harissa for more or less heat.
6. Toss all ingredients until well combined. Tip: Let sit for 10 minutes before serving to allow flavors to meld.

The salad offers a chewy texture from the barley, creamy chickpeas, and a spicy kick from the harissa. Serve it over greens or as a side to grilled meats for extra protein.

Barley and Kale Salad with Pomegranate Seeds

Make this barley and kale salad for a nutritious, flavorful meal. Pomegranate seeds add a sweet crunch.

Ingredients

• Barley – 1 cup
• Kale – 2 cups, chopped
• Pomegranate seeds – ½ cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse barley under cold water. Drain.
2. Cook barley in 3 cups of boiling water for 25 minutes, or until tender. Drain any excess water.
3. While barley cooks, massage kale with olive oil and salt for 2 minutes to soften.
4. In a large bowl, combine cooked barley, massaged kale, and pomegranate seeds.
5. Drizzle lemon juice over the salad. Toss gently to mix.
6. Let salad sit for 5 minutes before serving to allow flavors to meld.

Light and refreshing, this salad offers a delightful mix of chewy barley, tender kale, and juicy pomegranate seeds. Serve it chilled for a summer picnic or as a hearty side dish.

Barley Salad with Roasted Beets and Goat Cheese

This barley salad combines earthy roasted beets with creamy goat cheese for a hearty dish. Try it for a nutritious lunch or a side at your next gathering.

Ingredients

• Pearl barley – 1 cup
• Beets – 2 medium, peeled and diced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Goat cheese – ½ cup, crumbled
• Balsamic vinegar – 1 tbsp

Instructions

1. Preheat oven to 400°F.
2. Toss diced beets with 1 tbsp olive oil and ¼ tsp salt on a baking sheet.
3. Roast beets for 25 minutes, stirring halfway, until tender.
4. While beets roast, rinse barley under cold water.
5. Cook barley in boiling water for 25 minutes, then drain and cool.
6. In a large bowl, mix cooled barley and roasted beets.
7. Drizzle with remaining olive oil and balsamic vinegar, then toss.
8. Fold in goat cheese gently to avoid breaking it up too much.
9. Season with remaining salt, mix lightly.

Vibrant and satisfying, this salad offers a mix of textures from chewy barley to soft beets. Serve it on a bed of greens for extra color or as is for a robust flavor.

Barley and Quinoa Salad with Fresh Herbs

Easy to whip up, this barley and quinoa salad is a refreshing, nutrient-packed dish perfect for any season. Enjoy the blend of textures and flavors that fresh herbs bring to the table.

Ingredients

• Barley – 1 cup
• Quinoa – 1 cup
• Fresh herbs (parsley, mint, dill) – ½ cup, chopped
• Lemon juice – 2 tbsp
• Olive oil – 3 tbsp
• Salt – ½ tsp

Instructions

1. Rinse barley under cold water. Boil in 3 cups of water for 25 minutes or until tender. Drain and let cool.
2. Rinse quinoa under cold water. Cook in 2 cups of water for 15 minutes. Let it sit covered for 5 minutes, then fluff with a fork.
3. Combine cooled barley and quinoa in a large bowl.
4. Add chopped fresh herbs, lemon juice, olive oil, and salt to the bowl.
5. Toss the salad gently to mix all ingredients evenly.
6. Let the salad rest for 10 minutes before serving to allow flavors to meld.

Nutty barley and fluffy quinoa create a satisfying base, while fresh herbs add a bright, aromatic touch. Serve chilled or at room temperature, perfect as a standalone meal or a hearty side.

Barley Salad with Cucumber, Tomato, and Red Onion

Ready for a refreshing summer dish? This barley salad combines crisp veggies with chewy grains for a satisfying bite.

Ingredients

• Pearl barley – 1 cup
• Water – 3 cups
• Cucumber – 1, diced
• Tomato – 1, diced
• Red onion – ½, thinly sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the pearl barley under cold water until the water runs clear.
2. In a medium pot, combine the rinsed barley and 3 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes or until the barley is tender and the water is absorbed.
4. While the barley cooks, dice the cucumber and tomato, and thinly slice the red onion.
5. In a large bowl, whisk together the olive oil, lemon juice, and salt to make the dressing.
6. Once the barley is cooked, fluff it with a fork and let it cool for 5 minutes.
7. Add the cooled barley, diced cucumber, diced tomato, and sliced red onion to the bowl with the dressing. Toss to combine.
8. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

With its chewy barley and crisp vegetables, this salad offers a delightful contrast in textures. The lemon dressing adds a bright, tangy flavor that complements the earthy grains. Serve it chilled for a refreshing summer meal or alongside grilled meats for a hearty side.

Barley and Lentil Salad with Mint and Lemon

Perfect for a light lunch or a side dish, this barley and lentil salad is refreshing and easy to make.

Ingredients

• Barley – 1 cup
• Lentils – 1 cup
• Fresh mint – ¼ cup, chopped
• Lemon – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse barley and lentils under cold water.
2. In a pot, bring 3 cups of water to a boil. Add barley. Reduce heat to low. Cover and simmer for 25 minutes.
3. In another pot, bring 2 cups of water to a boil. Add lentils. Reduce heat to low. Cover and simmer for 15 minutes.
4. Drain any excess water from barley and lentils. Let them cool to room temperature.
5. In a large bowl, combine cooled barley and lentils.
6. Add chopped mint, lemon juice, olive oil, and salt to the bowl.
7. Toss the salad gently to mix all ingredients evenly.
8. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Nutty barley and earthy lentils pair beautifully with the bright flavors of mint and lemon. Serve chilled or at room temperature for a refreshing meal.

Barley Salad with Grilled Chicken and Vegetables

Fresh flavors meet hearty grains in this simple yet satisfying dish. Perfect for a quick lunch or a light dinner, it’s packed with protein and veggies.

Ingredients

• Barley – 1 cup
• Chicken breast – 1 lb
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Cherry tomatoes – 1 cup
• Cucumber – 1, diced
• Red onion – ½, thinly sliced

Instructions

1. Rinse barley under cold water. Cook in boiling water for 25 minutes or until tender. Drain and let cool.
2. Preheat grill to medium-high heat, about 375°F.
3. Brush chicken with 1 tbsp olive oil, season with salt and pepper. Grill for 6 minutes per side or until internal temperature reaches 165°F. Let rest before slicing.
4. In a large bowl, combine cooled barley, sliced chicken, tomatoes, cucumber, and red onion.
5. Whisk together remaining olive oil, lemon juice, salt, and pepper. Pour over salad and toss to combine.

Packed with textures from crunchy veggies to chewy barley, this salad bursts with freshness. Serve it chilled for a refreshing summer meal or warm for a cozy winter dish.

Barley and Apple Salad with Walnuts and Blue Cheese

Mixing sweet apples with hearty barley creates a refreshing yet satisfying dish. This salad balances textures and flavors for a perfect summer meal.

Ingredients

• Barley – 1 cup
• Apple – 1, diced
• Walnuts – ½ cup, chopped
• Blue cheese – ¼ cup, crumbled
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup barley under cold water until the water runs clear.
2. Cook barley in 3 cups boiling water for 25 minutes, or until tender. Drain any excess water.
3. While barley cooks, dice 1 apple into small pieces. Tip: Soak apple pieces in water with a splash of lemon juice to prevent browning.
4. Toast ½ cup chopped walnuts in a dry pan over medium heat for 3 minutes, stirring frequently. Tip: Watch closely to avoid burning.
5. In a large bowl, combine cooked barley, diced apple, toasted walnuts, and ¼ cup crumbled blue cheese.
6. Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp salt. Tip: Adjust lemon juice for more tang if desired.
7. Pour dressing over salad and toss gently to combine.

Zesty lemon dressing brightens the earthy barley and sweet apples. Serve chilled for a crisp texture, or at room temperature to soften the flavors.

Barley Salad with Smoked Salmon and Dill

Looking for a refreshing yet hearty dish? This barley salad combines smoky salmon with fresh dill for a flavorful punch.

Ingredients

• Barley – 1 cup
• Smoked salmon – 8 oz
• Fresh dill – 2 tbsp
• Lemon juice – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup barley under cold water until the water runs clear.
2. Cook barley in 3 cups boiling water for 25 minutes or until tender. Drain any excess water.
3. While barley cooks, chop 8 oz smoked salmon into bite-sized pieces.
4. Finely chop 2 tbsp fresh dill.
5. In a large bowl, whisk together 1 tbsp lemon juice, 2 tbsp olive oil, and ½ tsp salt.
6. Add cooked barley, smoked salmon, and dill to the bowl. Toss gently to combine.
7. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Kick up the texture with a sprinkle of toasted almonds. The smoky salmon pairs perfectly with the chewy barley and bright dill. Serve chilled for a summer lunch or at room temperature as a side dish.

Barley and Sweet Potato Salad with Maple Dijon Dressing

Absolutely perfect for a summer picnic, this salad combines hearty grains with sweet potatoes for a satisfying dish.

Ingredients

• Barley – 1 cup
• Sweet potato – 1 large, diced
• Olive oil – 2 tbsp
• Maple syrup – 2 tbsp
• Dijon mustard – 1 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F.
2. Toss diced sweet potato with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
3. Spread on a baking sheet. Roast for 25 minutes, flipping halfway, until edges are crispy.
4. Cook barley according to package instructions. Drain and let cool.
5. Whisk together 1 tbsp olive oil, maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
6. Combine cooled barley and roasted sweet potatoes in a large bowl.
7. Pour dressing over the salad. Toss gently to coat.

With a delightful crunch from the sweet potatoes and a creamy texture from the barley, this salad shines when served atop a bed of arugula for an extra peppery bite.

Barley Salad with Roasted Butternut Squash and Cranberries

Craving a hearty yet healthy dish? This barley salad combines roasted butternut squash and cranberries for a perfect balance of sweet and savory.

Ingredients

• Barley – 1 cup
• Butternut squash – 2 cups, cubed
• Dried cranberries – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F.
2. Toss butternut squash cubes with 1 tbsp olive oil, salt, and black pepper.
3. Spread on a baking sheet. Roast for 25 minutes until edges are caramelized.
4. Rinse barley under cold water. Drain.
5. Cook barley in 3 cups boiling water for 30 minutes. Drain any excess water.
6. Let barley cool to room temperature.
7. In a large bowl, mix cooled barley, roasted butternut squash, and cranberries.
8. Drizzle with remaining 1 tbsp olive oil. Toss gently to combine.

Nutty barley pairs wonderfully with the sweetness of squash and cranberries. Serve chilled or at room temperature for a refreshing side dish.

Conclusion

Concluding our roundup, these 16 barley salad recipes offer a treasure trove of nutritious, flavorful options perfect for any meal. Whether you’re seeking a hearty lunch or a light dinner, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share this delicious inspiration on Pinterest for fellow home cooks to enjoy. Happy cooking!