For me this can qualify as a side dish or as a main dish along with hearty soups as sides. Either way, a simple barley salad such as this one is sure to please everyone in your family. I agree to be sent email.
This pearl barley salad is a must-try for anyone looking to add more fiber and nutrients to their diet. It’s easy to prepare, satisfying to eat, and perfect for a quick lunch or dinner. But don’t just take my word for it - give it a try and see for yourself! You won’t be disappointed with this flavorful, nutritious, easy barley salad. So, let’s get cooking! If you love barley recipes, be sure to check out my recipes for barley vegetable soup and barley risotto.
Why I love this barley recipe
It’s vegan and packed with plant-based ingredients, making it a great option for anyone looking to incorporate more veggies into their diet. The chewy barley adds a hearty and satisfying texture to the salad, making it a filling meal. The mild, nutty flavor of barley complements the taste of fresh herbs. Grain-based salads such as this one offer a great deal of flexibility to customize the recipe to suit your taste. The combination of fresh vegetables like tomatoes and bell peppers provides a refreshing crunch and burst of flavor. Perfect for summer cookouts, potlucks, picnics, or meal prep for a busy week ahead. These are simple ingredients that you can find in all grocery stores.
Ingredients
Pearled barley, cooked to an al dente texture. Bell peppers Grape tomatoes Parsley Lemon juice Lemon zest (optional) Walnuts Seasonings and salt
Instructions
Follow the instructions for cooking barley in your instant pot, then set aside to cool down to room temperature. Barley needs to cook to a chewy texture for best results. Place a pan over medium heat and add olive oil. As the oil heats up, add chopped walnuts and a pinch of salt. Toast the walnuts for 2 minutes. In a large bowl, combine the chopped bell peppers, halved cherry tomatoes, and toasted walnuts. To prepare salad dressing, whisk together the dressing ingredients: lemon juice, extra virgin olive oil, fresh herbs, salt, and black pepper in a small bowl. Gently add the dressing and cooled barley to the salad and give it a good mix. Garnish with fresh parsley and lemon zest and serve immediately or chill in the fridge for a few hours before serving for an even more flavorful salad.
How do you cook the barley on the stovetop?
If you don’t have an instant pot, you can also cook the barley on the stovetop. Simply follow these steps:
Tips and variations
Customize this vegan barley salad with your favorite veggies and toppings, such as black olives, cooked kidney beans, or black beans. The possibilities are endless! To save time, you can cook a big batch and freeze it for future use. Don’t have walnuts? You can substitute them with any other nuts or seeds, like sunflower seeds. To cook barley over a stovetop, use at least three cups of water for every cup of barley. Add red onion or green onions for an extra kick of flavor. Add a drizzle of maple syrup to the toasted walnuts for a sweeter version. For a heartier meal, add in some protein, like tofu or chickpeas.
Storage
This vegan barley salad can be stored in an airtight container in the fridge for 3-4 days. Just give it a quick mix before serving.
Related recipes
How To Cook Barley In Instant PotInstant Pot Vegetable Barley SoupInstant Pot Vegan Barley Risotto With MushroomsCucumber Walnut Bread
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