I first threw this salad with barley together from leftover boiled pearl barley and a bunch of arugula, and the combination has been in my rotation ever since: chewy grains, sweet corn, juicy cherry tomatoes and peppery greens under a simple lemon and olive oil dressing. It is fully plant-based, easy to scale up for a crowd, and it packs beautifully for lunch the next day. If you are looking for a vegan side dish that feels light but still satisfies, this is the one I make most often.
Why You’ll Love This Salad With Barley
- Pantry-friendly: barley, frozen corn and tomatoes come together with almost no prep.
- Works warm, at room temperature, or cold — forgiving for meal prep and picnics.
- Naturally vegan, with 8 g of plant protein per serving from the barley alone.
Ingredients for Salad With Barley
- 1 cup (200 g) dry pearl barley
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 1 1/2 cups (225 g) corn kernels, fresh or frozen
- 1 cup (150 g) cherry tomatoes, halved
- 1 bunch (about 4 oz / 115 g) arugula (rocket) or other salad greens
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- Salt and spices, to taste
How to Make Salad With Barley
- Rinse the pearl barley, then boil it in plenty of salted water until tender, about 25-30 minutes.
- Drain the barley, rinse it under cold water, and tip it into a large bowl. Toss the warm grains with 2 tbsp (30 ml) of the olive oil.
- Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the corn kernels and a splash of water (about 2 tbsp / 30 ml), cover, and stew until tender, 5-7 minutes.
- Add the halved cherry tomatoes to the skillet and cook for about 2 minutes more, until they just soften.
- Chop the greens (arugula or other salad greens).
- Combine the barley, the corn-tomato mixture and the greens in the large bowl. Season with salt and spices to taste, drizzle with the lemon juice, and toss everything well.
- Serve this salad with barley warm or at room temperature. Enjoy!
Salad With Barley Nutrition (Per Serving)
Nutrition estimate, calculated from the ingredients above (4 servings):
- Calories: 335
- Carbs: 53 g
- Protein: 8 g
- Fat: 12 g
Nutrition is an estimate only and will vary with actual portion sizes and ingredient brands.
Pro Tips for the Best Salad With Barley
- Dress the barley while it is still warm — warm grains absorb the olive oil and lemon far better than cold ones.
- Rinse the cooked barley under cold water to stop the cooking and keep the grains separate instead of sticky.
- Frozen corn works straight from the bag — no need to thaw; just add a minute or two to the stewing time.
- For meal prep, keep the dressed barley mixture separate from the greens and add the arugula plus a fresh squeeze of lemon just before serving.
- Turn it into a fuller main dish by folding in 1 can (400 g) chickpeas, drained and rinsed.
Salad With Barley: FAQ
Can I make salad with barley ahead of time?
Yes — this salad with barley is great made ahead. Keep the dressed barley, corn and tomatoes in an airtight container in the refrigerator for up to 3 days, and add the fresh greens and a squeeze of lemon juice just before serving.
What can I use instead of pearl barley?
Any chewy whole grain works: cooked farro, wheat berries or brown rice are the closest matches. Quinoa works too, but it is softer and more delicate, so cook it separately and let it cool before mixing.
Can I use another green instead of arugula?
Absolutely. Baby spinach, chopped kale, mixed salad greens or a handful of fresh herbs (parsley, dill, basil) all work well — use about the same amount: 1 bunch (about 4 oz / 115 g).
Is this salad with barley gluten-free?
No — pearl barley is a gluten-containing grain. For a gluten-free version, swap it for brown rice, quinoa or buckwheat and keep the rest of the recipe exactly the same.
Recipe Card
Salad With Barley
Ingredients
Method
- Rinse the pearl barley, then boil it in plenty of salted water until tender, about 25-30 minutes.
- Drain the barley, rinse it under cold water, and tip it into a large bowl. Toss the warm grains with 2 tbsp (30 ml) of the olive oil.
- Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the corn kernels and a splash of water (about 2 tbsp / 30 ml), cover, and stew until tender, 5-7 minutes.
- Add the halved cherry tomatoes to the skillet and cook for about 2 minutes more, until they just soften.
- Chop the greens (arugula or other salad greens).
- Combine the barley, the corn-tomato mixture and the greens in the large bowl. Season with salt and spices to taste, drizzle with the lemon juice, and toss everything well.
- Serve this salad with barley warm or at room temperature. Enjoy!
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