Summer Vegetable Barley Salad Recipe

There's something so satisfying about digging into a bowl of chilled Summer Vegetable Barley Salad on a warm afternoon. The chewy barley, crisp summer veggies, and zesty lemon dressing make each bite taste like sunshine in a bowl.

this Recipe

I first made this salad after coming home from the farmer's market with more zucchini and cherry tomatoes than I knew what to do with. One impromptu toss-together later, it became a summer staple in our house. It's bright, filling, and just so easy to love.

Whether you're meal-prepping for the week or looking for the perfect side dish for your next cookout, this Summer Vegetable Barley Salad is about to become your warm-weather go-to.

Why You'll Love This Summer Vegetable Barley Salad

Get ready to fall in love with a dish that screams summer in the best way possible. This Summer Vegetable Barley Salad has everything: color, crunch, flavor, and nutrition.

First off, it's incredibly easy to make. With minimal prep and mostly hands-off cooking, it's the kind of recipe you can throw together in under an hour, and most of that time is passive while the barley cooks.

It's also packed with seasonal produce. Zucchini, corn, cherry tomatoes, and bell peppers all shine here, but the real magic is how well they complement the chewy barley and tangy vinaigrette.

Looking for a budget-friendly option? This salad uses affordable, widely available ingredients and makes a big batch that keeps well, stretching your dollar in the most delicious way.

And let’s not forget how versatile it is. Serve it as a light lunch, a side for grilled meats, or even toss in some chickpeas or feta to turn it into a satisfying main dish.

With so many things to love, this barley salad will quickly earn a permanent spot in your summer recipe rotation.

Ingredients Notes

The magic of this Summer Vegetable Barley Salad lies in its bright, fresh ingredients and simple preparation. Each component brings something special to the table, creating a dish that's both wholesome and delicious.

Pearled barley is the hearty base of this salad. Its chewy texture holds up beautifully, even after a few days in the fridge, making it perfect for meal prep. Be sure to rinse it before cooking and let it cool completely before mixing with the vegetables.

Zucchini and yellow squash add a mild, slightly sweet flavor and a tender crunch. I like to give them a quick sauté or grill to soften them just a bit while enhancing their natural sweetness.

Cherry tomatoes bring a pop of color and juicy acidity. Halve them to release their juices into the salad and give every bite a burst of freshness. If you can find heirloom varieties, even better!

Fresh corn kernels, either cut straight from the cob or lightly steamed, add a wonderful crunch and subtle sweetness. They give the salad a little extra bite and a nod to the season.

For the dressing, a mix of lemon juice, olive oil, Dijon mustard, and fresh herbs like basil or parsley creates a light, zippy vinaigrette that ties all the flavors together without overpowering the fresh vegetables.

You'll also want a large mixing bowl, a pot for cooking the barley, and a good sharp knife for prepping your veggies.

How To Make This Summer Vegetable Barley Salad

Creating this refreshing Summer Vegetable Barley Salad is easy and enjoyable, especially when the kitchen smells of lemon and herbs and the counters are full of colorful produce.

Start by cooking the barley. Bring a pot of salted water to a boil, add the rinsed pearled barley, and cook until tender, about 25-30 minutes. Drain any excess water and let it cool completely. Spreading it out on a baking sheet can help speed up the cooling process.

While the barley cooks, prep your vegetables. Slice the zucchini and squash into thin half-moons, halve the cherry tomatoes, and cut the corn kernels off the cob. You can either leave the zucchini raw for more crunch or give it a quick sauté or grill for extra flavor.

In a large skillet over medium heat, add a splash of olive oil and sauté the zucchini and squash for 2-3 minutes until just tender. Remove from heat and let them cool alongside the barley.

To make the dressing, whisk together fresh lemon juice, olive oil, a teaspoon of Dijon mustard, salt, and pepper. Toss in chopped fresh herbs to brighten the flavor.

Once the barley and vegetables have cooled, add everything to a large mixing bowl. Pour the dressing over the top and toss gently to combine. Taste and adjust seasoning if needed.

From start to finish, you’re looking at about 45 minutes, with only 15-20 minutes of active work. It’s the kind of recipe that feels like a reward for very little effort.

Storage Options

This Summer Vegetable Barley Salad stores like a dream, making it an ideal candidate for meal prep or leftovers.

Keep the salad in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. In fact, the flavors tend to deepen and meld over time, making it taste even better on day two.

If you’re making it ahead for a gathering, consider keeping the dressing separate until just before serving. This keeps the vegetables from softening too much and maintains a crisp texture.

To refresh leftovers, give the salad a quick toss and, if needed, add a splash of olive oil or lemon juice to perk things up.

Variations and Substitutions

This salad is endlessly adaptable, which is part of what makes it so great. Here are a few fun ways to switch it up based on your tastes or what you have on hand.

For a protein boost, toss in a can of rinsed chickpeas or some grilled chicken. Crumbled feta or goat cheese also makes a creamy, tangy addition that complements the veggies beautifully.

Swap the barley for another hearty grain like farro, quinoa, or even brown rice. Each brings its own texture and flavor to the mix.

Switch up the vegetables based on what's in season. Roasted eggplant, grilled asparagus, or even blanched green beans can work beautifully in place of or in addition to the zucchini and corn.

If you’re avoiding gluten, make sure to use certified gluten-free grains like quinoa or wild rice, and double-check that your Dijon mustard is gluten-free as well.

Finally, don’t be afraid to play with the herbs. Basil and parsley are classic, but dill, mint, or even cilantro can give the salad an entirely new personality.

The beauty of this Summer Vegetable Barley Salad is how well it welcomes experimentation. Use it as a template, trust your taste buds, and make it your own.

Print