This simple barley salad is both light and hearty, with a wonderfully fresh Mediterranean flavor! The chewy barley pairs really well with creamy white beans and crunchy cucumber. A quick lemon and garlic vinaigrette brings all the flavors together for an easy, flavorful lunch or light dinner.
When it comes to easy, flavorful salads, this barley salad is our go-to year-round. In the summer, we also make this easy pea salad, and when the leaves start to turn, we go for a creamy fall fruit salad.
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Ingredients
Salad Ingredients
- chicken broth
- salt
- uncooked quick barley
- canned white beans
- red onion
- cucumber
- parsley
Dressing Ingredients
- fresh lemon juice
- garlic cloves
- salt
- dried oregano
- rice wine vinegar
- olive oil
Instructions
- Cook the barley: In a large pot, bring the chicken broth and 1 teaspoon salt to a boil. Add the quick barley and cook for about 20 minutes, or until it's soft and tender.
- Cool the barley: Drain the cooked barley in a strainer, rinse with cold water, and transfer it to a large mixing bowl.
- Prepare the beans and veggies: Rinse and drain the white beans, then add them to the bowl with the barley. Stir in the sliced red onion, diced cucumber, and chopped parsley.
- Make the vinaigrette: In a food processor, combine the lemon juice, garlic, salt, oregano, and rice wine vinegar. With the motor running, slowly stream in the olive oil until the dressing emulsifies.
- Toss the salad: Pour the vinaigrette over the barley and bean mixture. Toss it well to coat all the ingredients evenly.
- Chill and serve: Refrigerate the salad for at least 15 minutes before serving to let the flavors meld. Serve the barley salad chilled or at room temperature.
Equipment Needed
- A large pot for cooking the barley.
- A strainer or colander to drain and rinse both the barley and the beans.
- A large mixing bowl for combining and tossing the salad ingredients.
- A food processor or blender to make the Greek vinaigrette.
- A cutting board and sharp knife for chopping the vegetables and parsley.
- Measuring cups and spoons, although this is a recipe that's easy to measure with your heart!
- A mixing spoon for tossing the salad with the vinaigrette.
Tips
- Make sure to cook the barley in broth! This is what gives the barley extra flavor and it makes a big difference.
- Rinse the barley and beans well, as this stops the barley from overcooking. It will also remove any liquid from the can still clinging to the beans. Make sure to drain both really well, too.
- When you're chopping the veggies, make sure they're small enough so you get a little of everything in each bite.
- Slowly streaming the olive oil into the food processor will emulsify the dressing so it clings to the salad.
- Make sure to let it rest, even briefly! A short chill in the fridge (about 15-30 minutes) allows the flavors to meld, making the salad taste even better.
- You can make it ahead of time by cooking the barley and prepare the vinaigrette up to a day in advance. Then just toss everything together about 30 minutes before you want to serve it.
Substitutions & Variations
- Grains: Try using farro, quinoa, or couscous.
- Beans: You can use cannellini, great northern, or chickpeas.
- Broth: Vegetable broth works just as well as chicken broth.
- Herbs: Fresh parsley is definitely the way to go here, but you can also add a little fresh dill, mint, or basil.
- Add a handful of baby spinach or arugula!
- If we've got it on hand, we'll add some crumbled feta or shaved Parmesan - it's so good!
- Add some toasted pine nuts, almonds, or sunflower seeds just before serving.
- To make it a main dish, you can add grilled chicken, shrimp, or salmon.
Grab more ideas for variations to this barley salad! Ask AI here:
Storage
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days. Store the vinaigrette separately in a jar and toss it with the salad just before serving.
- Make-ahead: Cook the barley and prepare the vinaigrette up to 1 day in advance, then assemble everything about 30 minutes before serving.
- Freezing: We don't recommend freezing this barley salad.
Frequently Asked Questions
Can I make this salad vegan?
To make this barley salad vegan, just swap out the chicken broth for vegetable broth, as the rest of the ingredients are vegan.
Can I use a different grain instead of barley?
Farro, quinoa, bulgur, or couscous all work well. Remember to adjust the cooking time according to whichever grain you're using.
What kind of beans work best?
Any canned white beans will work! We usually go with cannellini or great northern beans, but chickpeas or navy beans are great substitutes if that's what you have on hand.
How long does this salad last?
It will stay fresh for up to 3 days in the fridge. Make sure to store the dressing separately so it doesn't get soggy.
Can I make this salad ahead of time?
Cook the barley and make the vinaigrette up to a day ahead, then assemble everything about 30 minutes before serving.
Is this served warm or cold?
Barley Salad is best either chilled or served at room temperature.
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Pairings
These are our favorite dishes to serve with this barley salad:
White Bean and Barley Salad
White Bean & Barley Salad is a hearty Mediterranean-inspired salad that's perfect for lunch or a side salad with dinner.
Ingredients
For the salad
- 24 ounces chicken broth
- 1 teaspoon salt
- 1 ½ cups uncooked quick barley
- 1 14-ounce can white beans
- ½ red onion, thinly sliced
- 1 cucumber, deseeded and diced
- 1 bunch parsley, roughly chopped
For the Dressing
- Juice of 1 lemon
- 2 garlic cloves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ cup rice wine vinegar
- ¼ cup olive oil
Instructions
- In a large pot, add the chicken broth & salt and bring it to a boil.
- Add the barley and cook for about 20 minutes or until it's soft and tender.
- Using a strainer, rinse the barley with cold water to stop the cooking process, drain it well. and add it to a large bowl.
- Rinse the beans in the strainer with cold water, drain them well, and add them to the barley.
- Add in the sliced red onion, diced cucumber, and roughly chopped parsley.
Dressing
- In a food processor, combine all of the dressing ingredients except the olive oil.
- With the motor running, slowly drizzle in the olive oil to form an emulsion.
- Pour the dressing over the bean and barley mixture and toss it to combine.
- Chill the salad in the fridge for about 30 minutes to let the flavors meld, then serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 340Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 4mgSodium: 2093mgCarbohydrates: 43gFiber: 8gSugar: 3gProtein: 10g
This data was provided and calculated by Nutritionix.
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