This Barley Salad recipe is packed with pearled barley, chickpeas, and delicious Mediterranean flavors like olives, parsley, and cucumber. And this recipe makes a big batch, so it is the perfect way to meal prep lunch for the week!
Salads don't have to be boring! I love to make fun and delicious salads that are super filling, like my Kale and Sweet Potato Salad, or crunchy and fresh like my Greek Village Salad, and I absolutely love pasta salads like my Mediterranean Couscous Salad!
And this Barley Salad is a simple and delicious grain salad recipe that is full of Mediterranean flavors, crunchy vegetables, and tossed with a delicious herb vinaigrette. And you only need about 45 minutes to make it!
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Why You'll Love This Recipe
- This recipe requires just 10 simple ingredients.
- And it is ready in under 45 minutes.
- This Barley Salad recipe is dairy-free and completely vegan, so anyone can enjoy it.
- It is full of Mediterranean flavors like tomatoes, parsley, and olives.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Pearled Barley: Pearled barley is what you will typically find in the grocery store. It cooks much faster than barley that hasn't been pearled and is delicious in recipes like Vegan Barley Soup!
Chickpeas: I love to add canned chickpeas to this Barley Salad to really make it a meal.
Parsley: Parsley is chopped really finely and added to the vinaigrette, kind of like a Chimichurri. I love dressings like this for grain salads and bean salads like my Butter Bean Salad!
Vegetables: A combination of Persian cucumbers, shallots, and cherry tomatoes adds so much color, flavor, and crunch to this salad!
Kalamata Olives: I love the flavor of kalamata olives, but use any type of olive you like here.
Instructions
Step 1. Bring a large pot of water to a boil over medium heat. Add a big pinch of salt and the barley and stir.
Reduce the heat to low and simmer for 30-40 minutes, or until the barley is tender.
Then, strain the barley and rinse it under cold water until it is cool to the touch.
Set aside.
Step 2. While the barley simmers, chop the vegetables.
Halve and thinly slice 2 Persian cucumbers, quarter the cherry tomatoes, thinly slice a shallot, and halve some kalamata olives.
Set aside.
Step 3. In a large mixing bowl, combine finely chopped parsley, olive oil, red wine vinegar, garlic, salt, and pepper.
Stir well to combine.
Step 4. Into the bowl with the vinaigrette, add the barley, chickpeas, cucumber, tomatoes, shallots, and olives.
Use a large spoon to toss the barley salad together.
Serve immediately, or store in the refrigerator.
Recipe FAQs
Store this salad in an airtight container in the refrigerator for up to 5 days.
I do not recommend freezing this recipe.
Barley is a grain that is similar to wheat, but it is not wheat. But barley does contain gluten.
Pearled barley has had the outer bran removed. This allows the barley to cook much faster.
English cucumber is a good substitute for a Persian cucumber. But I recommend removing the seeds because English cucumbers have a much higher water content.
Expert Recipe Tips
Rinse the cooked barley under cold water until it is cool to the touch! If the barley is hot when it is added to the herb vinaigrette, it will turn the parsley brown.
Be sure to strain the cooked barley through a fine mesh strainer, not a colander! A colander usually has quite large holes, and the barley will slip through.
Also, be sure to mix the vinaigrette in a bowl that is large enough to combine all of the barley salad ingredients in.
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📖 Recipe
Barley Salad
Equipment
- 1 2 Quart Saucepan
- 1 Fine Mesh Strainer
- 1 Cutting Board
- 1 Large Mixing Bowl
Ingredients
- 1 Cup Pearled Barley, rinsed
- 15 oz Can of Chickpeas, drained and rinsed
- 2 Medium Persian Cucumbers, halved and thinly sliced
- 1 Cup Cherry Tomatoes, quartered
- 1 Medium Shallot, thinly sliced
- ½ Cup Kalamata Olives, pitted and halved
For the Herbed Vinaigrette
- 1 Cup Flat Leaf Parsley Leaves, packed
- 3 tablespoon Red Wine Vinegar
- ¼ Cup Extra Virgin Olive Oil
- 1 Medium Garlic Clove, grated
- ½ teaspoon Kosher Salt
- Black Pepper to Taste
Instructions
Cook the Barley
- Fill a 2-quart pot with water and place it over medium heat. Once the water boils, add a big pinch of salt and the barley. Stir and reduce the heat to low.1 Cup Pearled Barley, rinsed
- Allow the barley to simmer until tender, 30-40 minutes. Then, strain the barley through a fine mesh strainer and rinse under cold water until it is cool to the touch. Set aside.
Make the Herb Vinaigrette
- Finely chop the parsley, then add it to a large bowl. Then, add extra virgin olive oil, red wine vinegar, grated garlic, salt, and pepper. Stir to combine.1 Cup Flat Leaf Parsley Leaves, packed, 3 tablespoon Red Wine Vinegar, ¼ Cup Extra Virgin Olive Oil, 1 Medium Garlic Clove, grated, ½ teaspoon Kosher Salt, Black Pepper to Taste
Make the Barley Salad
- Into the bowl with the vinaigrette, add cooked and rinsed barley, chickpeas, sliced cucumbers, cherry tomatoes, sliced shallot, and kalamata olives. Use a large spoon to toss all of the ingredients together.15 oz Can of Chickpeas, drained and rinsed, 2 Medium Persian Cucumbers, halved and thinly sliced, 1 Cup Cherry Tomatoes, quartered, ½ Cup Kalamata Olives, pitted and halved, 1 Medium Shallot, thinly sliced
- Taste the salad and add an additional pinch of salt if necessary.
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