Are you a fan of barley? If so, then I have the perfect recipe for you - a delicious barley salad that is not only tasty but also packed with nutrition from all the fresh vegetables.
For me this can qualify as a side dish or as a main dish along with hearty soups as sides.
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Either way, a simple barley salad such as this one is sure to please everyone in your family.
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.
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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
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
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:
- Rinse 1 cup of pearl barley in a fine-mesh strainer under cold water.
- In a medium-sized pot, bring 3 cups of water to a boil.
- Add the rinsed barley to the boiling water and cook for 5 minutes.
- Reduce the heat to low and cover the pot with a lid.
- Let the barley simmer for 30-35 minutes until it's tender but still has a slight bite.
- Drain any excess water and let the barley cool down before adding it to your salad.
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.
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📖 Recipe
Easy Vegan Barley Salad With Vegetables
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups barley
- 1 green bell pepper - diced
- 1 red bell pepper - diced
- 10 oz cherry tomatoes
- ¾ cup walnut - chopped
- 2 tablespoon olive oil
- salt to taste
- ¾ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon parsley - chopped
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.2 cups barley
- Place a pan over medium heat and add 2 teaspoon olive oil. As the oil heats up, add chopped walnuts and a pinch of salt. Toast the walnuts for 2 minutes.¾ cup walnut
- In a large bowl, combine the cooled barley, chopped bell peppers, halved cherry tomatoes, and toasted walnuts. (Add half of the cooked barley - if you prefer more then add the remaining barley)1 green bell pepper, 1 red bell pepper, 10 oz cherry tomatoes
- 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.2 tablespoon olive oil, salt to taste, ¾ teaspoon black pepper, 1 tablespoon lemon juice
- Gently add the dressing 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.1 tablespoon parsley
Instant pot barley
- Place the barley in a fine-mesh strainer and rinse under cold water for a few seconds to remove any dust or debris.
- Mix the pearl barley with 4 cups of water or broth, and a pinch of salt (if using) in the inner pot.
- Close the lid and make sure the valve is set to "Sealing."
- Set the Instant Pot to manual or pressure cook mode for 20 minutes on high pressure.
- Once the timer goes off, allow for a natural release of pressure for at least 10 minutes before using the quick release option to relieve the remaining pressure.
- Open the lid carefully and fluff the barley with a fork. I like to let it sit for a few minutes before serving to allow any excess moisture to be absorbed.
- Enjoy perfectly cooked barley after it cools down to room temperature.
Stovetop method to cook barley
- Rinse 1 cup of pearl barley in a fine-mesh strainer under cold water.
- In a medium-sized pot, bring 3 cups of water to a boil.
- Add the rinsed barley to the boiling water and cook for 5 minutes.
- Reduce the heat to low and cover the pot with a lid.
- Let the barley simmer for 30-35 minutes until it's tender but still has a slight bite.
- Drain any excess water and let the barley cool down before adding it to your salad.
Notes
- 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, be sure to 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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