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    Profusion Curry » Salads

    Barley Salad Recipe

    Published: Jun 13, 2025 by Prajakta Sukhatme · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe
    Hearty, nutritious and satisfying barley salad recipe.

    This easy Barley Salad Recipe makes best fiber-rich, plant-powered salad that works for meal prep, potlucks, and packed lunches. With chewy pearl barley, crunchy veggies, and a zesty maple Dejon dressing, it’s as versatile as it is satisfying.

    Barley Salad recipe in a bowl with chewy pearl barley, crunchy veggies, and a zesty dressing.

    Barley has a delightfully chewy texture and mild nutty flavor. I love cooking with barley as a satisfying wholesome grain. This bountiful pearl barley salad is filling and hearty. And the best part ? It uses all of easily available fresh produce.

    Jump to:
    • Ingredients
    • Variations
    • How to make barley salad
    • Why You’ll Love This Barley Salad
    • Serving Suggestions
    • Storage, Meal Prep & Make-Ahead Tips
    • Pro Tips to make Best Barley Salad
    • ❓FAQs About Barley Salad Recipe
    • Our favorite salad recipes
    • 📖 Recipe

    We also love bright, bold and stunning salads a whole lot in my house. Quick Orzo Pasta Salad, Wild Rice Pilaf Salad or Black Beans and Corn Salad are our family favorites.

    As with any salad, there are millions of ways to make it your liking. I am listing what I typically use. Feel free to make it to your choice.

    Ingredients

    Ingredients used in making this delicious grain salad.

    Exact measurements are listed in the recipe card below. Here's a quick overview.

    Cooked Barley - adds a wholesome depth of texture and body to the salad. It also makes the salad a satisfying meal. I am using bulk cooked pearled barley

    Fresh Veggies - cucumber, tomato, radishes and red onion. You can use your favorite veggies.

    Capers - add wonderful salty, briny and pungent bite and a whole lot of tangy flavor.

    Walnuts - Adding walnuts makes it further satisfying. It adds a nice bite and heart healthy fats. You can substitute other nuts, or seeds per your liking so skip it all together.

    Dejon mustard vinaigrette - Bright and tangy, it ties the whole salad together! Uses Dejon mustard, maple syrup, red wine vinegar ( or lemon juice), olive oil along with salt and pepper.

    Variations

    Few ideas to change up the dinner salad game.

    Switch the grain - instead of barley,  use couscous,  quinoa,  wild rice or orzo type small pasta.

    Dressing change - Avocado Cilantro Lime Dressing, Pesto without pine nuts or Creamy Ranch will work great.

    Vegetables - add more greens, artichokes, broccoli florets or grilled zucchini, mushrooms.

    Add cheese - I am keeping it on the light side but you can add parmesan, mozzarella chunk, crumble of feta or goat cheese. Choose plant based cheese to keep it vegan.

    How to make barley salad

    Making hearty barley salad with cooked pearl barley, crunchy veggies, walnuts, capers and maple, dejon, olive oil dressing.

    1: Cook the Barley

    • Rinse 1 cup of pearl barley.
    • Boil in 3 cups of salted water or broth.
    • Simmer for 25–30 minutes until tender but chewy.
    • Drain and cool by spreading on a tray or rinsing under cold water.

    For hulled barley (more fiber), increase cooking time to 45–60 minutes.

    2: Chop the Vegetables

    • Dice all the veggies into bite size pieces.
    • Finely chop parsley (or other fresh herbs).

    3: Make the Dressing

    Whisk together:

    • ¼ cup olive oil
    • 2 tablespoons red wine vinegar or lemon juice
    • 1 teaspoon Dijon mustard
    • 1 minced garlic clove
    • Salt & black pepper to taste

    4: Combine & Chill

    • Toss barley with veggies and herbs.
    • Pour over the dressing and toss well.
    • Chill for at least 30 minutes before serving.

    Example: For potlucks, serve in a wide, shallow bowl garnished with feta and olives for a Mediterranean flair.

    Delicious barley salad recipe served in bowls.

    Why You’ll Love This Barley Salad

    Barley is an underrated whole grain with a pleasantly chewy texture, a nutty flavor, and impressive nutritional benefits. It’s a great canvas for Mediterranean ingredients, seasonal vegetables, and protein add-ins.

    Key Benefits:

    • High in fiber and minerals like selenium and magnesium
    • Plant-based and budget-friendly
    • Ideal for meal prep—gets better as it sits!
    • Easily adaptable to Middle Eastern, Mediterranean, or even Indian flavors

    Serving Suggestions

    • This salad keeps well if you prep it ahead of time, so make it for a healthy lunch or dinner. You can serve this salad with a side of Air Fryer Garlic Toast or Air Fryer Naan Pizza or Fingerling Potatoes.
    • Pair it with hearty soups like Creamy Tomato Soup, Potato Soup or Creamy Mushroom Soup for café style salad and soup combo.
    • It stays well without a refrigerator for a few hours, so it is perfect for passing at potlucks, picnics, road trips, BBQ and summer cookouts.

    Storage, Meal Prep & Make-Ahead Tips

    • Fridge Storage: Keep in an airtight container for up to 5 days.
    • Make-Ahead: Make dressing separately and combine before serving for maximum crunch.
    • Freezer Tip: Freeze cooked barley in zip bags for future use.
    • Meal Prep: Portion into lunch containers with toppings separate.

    Pro Tips to make Best Barley Salad

    • Let the barley cool down completely before adding in the salad.
    • If you want to meal prep,  keep the dressing separate and add before serving.
    • If you are using regular tomatoes and cucumbers,  discard the seeds and water as much as possible.
    • If the salad seems dry after a day, refresh with a squeeze of lemon and a drizzle of olive oil.
    A dinner bowl filled with delicious barley salad.

    ❓FAQs About Barley Salad Recipe

    Is Barley good for you?

    Barley is highly nutritious wholesome grain. One cup of cooked pearled barley (about 157g) has 193 calories, 3.6g of protein, 44.3g of carbohydrates, 6g of fiber. Read all the healthy benefits of eating Barley here. For this recipe I am using Quick Pearled Barley.

    Is barley salad gluten free?

    No. Barley is not a gluten free grain. So this salad is not suitable if you are following a gluten free diet. Sub with quinoa or millet for a gluten-free option.

    Should I bulk cook barley?

    Barley freezes well. SO you can make a big batch and use it multiple times or in meal preps. Let it cool down. Portion it into freezer-safe containers or zip-lock and freeze it. That way, you have it handy for quick meals.

    How to cook barley in Instant Pot or Electric Pressure Cooker?

    Put 1 cup of barley, 2 cups water , 1 teaspoon oil and ¼ teaspoon salt in a stackable container ( separate from main insert) Put 1 cup of water in the main steel insert and put the trivet. Put the barley container on the trivet and close the lid with valve sealed.

    Cook on high pressure for 4 minutes. After it is done cooking, wait for 5 minutes and release the pressure. Open the lid. Fluff the barley with the fork. Cooked barley is ready to use.

    Can I use hulled barley instead of pearl?

    Yes, but note that hulled barley is less processed and takes about twice as long to cook. It also has a chewier texture and slightly nuttier flavor. It's more nutritious but takes patience!

    Our favorite salad recipes

    • Harvest Kale Salad
    • Fig Arugula Salad with maple vinaigrette
    • Creamy Potato Salad
    • Tomato Peach Caprese
    • Beet Arugula Salad
    • Green Tomato Salad
    • Thai Zucchini Noodles

    ★ If you make this Barley Salad with Vegetables Recipe , do let us know how you like it by ★ star rating it and leaving a comment below.

    📖 Recipe

    Delicious barley salad recipe served in bowls.

    Barley Salad Recipe with Maple Dejon Dressing

    Prajakta Sukhatme
    Learn to make Vegan Barley Salad with this easy recipe. A delicious grain based barley salad is made with colorful healthy vegetables, capers and walnuts. Homemade dijon maple vinaigrette makes it super flavorful.
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Total Time 10 minutes mins
    Course Colorful Salads
    Cuisine American
    Servings 6 cups
    Calories 128 kcal

    Ingredients
      

    • 2 cup cooked pearled barley
    • 1 cup chopped cucumber
    • 1 cup chopped tomato
    • ½ cup chopped red onion
    • ½ cup chopped radishes
    • ½ cup walnuts
    • ¼ cup capers remove the brine
    • ¼ cup Dijon Maple Vinaigrette
    • ½ cup chopped fresh parsley

    to make Dijon Maple Vinaigrette

    • ¼ cup Olive oil
    • ¼ cup pure maple syrup
    • 2 Tablespoon Dijon Mustard
    • ¼ cup red wine vinegar or lemon juice
    • salt and pepper to taste

    Instructions
     

    • Cook barley in salted water according to the package instructions. Use pre-cooked barley for quick meal.
    • Chop all the vegetables. Whisk the dressing ingredients.
    • Place chopped vegetables, capers and walnuts in a large bowl, add cooked barley and dressing. Mix and toss well to combine.
    • Garnish with chopped parsley or other fresh herbs. Serve immediately.

    Notes

    Cooking Pearled barley on stove top

    Bring 3 cups of water with 1 teaspoon of salt to a boil. Add 1 cup barley. Reduce heat to a simmer and cover. Cook for 25 minutes or until the barley is tender. Drain any liquid and cool completely.

    Cooking Pearled Barley In Instant Pot

    Put 1 cup of pearled barley, 2 cups water , 1 teaspoon oil and ¼ teaspoon salt in a stackable container ( separate from main insert) Put 1 cup of water in the main steel insert and put the trivet. Put the barley container on the trivet and close the lid with valve sealed.
    Cook on high pressure for 4 minutes. After it is done cooking, wait for 5 minutes and release the pressure. Open the lid. Fluff the barley with the fork. If you notice too much liquid, drain it out using colander. Cooked barley is ready !

    Homemade Salad Dressing

    I use high-quality extra-virgin olive oil, grainy Dijon mustard, pungent red wine vinegar and pure maple syrup to balance the acidity. Add a dusting of salt and pepper.
    The key to emulsify the dressing perfectly is to slowly add olive oil while whisking. So mix all other ingredients well. Then slowly pour olive oil while you are still whisking.

    Nutrition

    Serving: 1cupCalories: 128kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 463mgFiber: 3gSugar: 3g
    Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!

    ❤️❤️ Follow us on Pinterest , Instagram and Facebook ! We love creating delicious family favorite recipes from around the world. Come Join Us ! ❤️❤️

    Salad bowls filled with vegan barley salad recipe with maple Dejon dressing.

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    Filed Under: Dinner, Salads, Vegan Recipes

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    Comments

    1. Pattie K.

      August 17, 2021 at 1:57 pm

      Dee-licious! I tried this salad using roasted grape tomatoes and zucchini and got rave reviews. I made a half recipe o the dressing and still had more than enough for another salad. The recipe is very versatile…definitely a keeper! Thanks for sharing it!

      Reply
    4.67 from 6 votes (6 ratings without comment)

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