Barley Salad with Roasted Tomatoes, Corn & Zucchini

Why You’ll Love This Recipe

Every forkful of this salad has so much variety. I am a big fan of corn, tomatoes and zucchini. They are a summer power trio that gives you mix of flavors and textures with tender and crisp bites.

Because this salad has barley as a base and not lettuce, it will not wilt. That makes it great pick for potlucks and picnics if you’re planning to feed a crowd. Also, it ticks the boxes for meal prep for work lunches and quick dinners.

This salad can be a main dish or a side dish. Since they don’t rely on leafy greens, there are so many ways to serve grain salads. Also, they make vegan and vegetarian recipes that are more filling and satisfying.

The Ingredients

This is what you need:

• Barley: I just simmer the grains in water on the stove. You also can use low-sodium vegetable broth. Instead of pearled barley, you can substitute with brown rice or farro, which both have grains similar in size to barley. I prefer them over quinoa, but it is up to you.
• Tomatoes: Cherry tomatoes or grape tomatoes are what I like for this recipe because when you slice them in half and roast them, they hold their shape as you toss them in the salad. Also, roasting intensifies their flavor. 
• Corn: I slice the kernels off 2 ears of corn and toss them with the tomatoes and zucchini. If you can, use fresh sweetcorn for the best taste and texture when roasted.
• Zucchini should have medium to dark green smooth skin and be firm with no soft spots. You can substitute with yellow squash or use both.
• Olive oil: For roasting the vegetables and making the dressing, high quality extra virgin olive will have the best taste.
• Kosher salt & black pepper season the veggies before roasting and the vinaigrette.
• Red wine vinaigrette: It has minced garlic, whole grain mustard, dried oregano, salt, pepper, red wine vinegar, fresh lemon juice and olive oil. You can use white wine vinegar instead of red.

Optional Additions

This recipe is great as written, but you can add one or more of the following:

• Olives: Pitted kalamata olives give the barley salad something briny and salty.
• Cucumbers: Diced or sliced Persian cucumbers or English cucumbers add freshness.
• Baby arugula or spinach: You can throw in a handful of greens after you mix the salad and vinaigrette together.
• Cheese: Try crumbled feta or goat cheese or grated Parmesan.
• Avocados: Diced, they add creamy richness.
• Hard-boiled eggs: You can chop a hard-boiled egg for additional protein.

How To Make This Barley Salad

Preheat the oven to 400 degrees F.

1. Prep the vegetables. Toss the tomatoes, corn and zucchini with oil, salt and pepper. You can do this right on the baking sheet. Then spread them into a single layer. It’s ok if they are snug next to each other. Make sure the tomatoes are cut side up.

2. Roast the veggies. Give them for 30-35 minutes in the oven. The zucchini and corn should be lightly browned and the tomatoes should be wrinkled.

3. Cook the barley. Do this while the vegetables roast. Combine the barley and water in a pot. Bring them to a boil, reduce heat and simmer until the grains are tender but chewy, about 12 minutes. Let stand for 2-3 minutes and fluff with a fork. Drain any excess water from the pot.

4. Make the vinaigrette. In a small bowl, stir the garlic, mustard, oregano, salt, pepper, vinegar, lemon juice and oil in a small bowl.

5. Stir half the dressing into the barley.

6. Fold in the roasted tomatoes, zucchini & corn, scallions and parsley. Drizzle in more vinaigrette as desired.

Serving

Barley is a filling whole grain, so you can eat this as a main dish salad, or it’s tasty as a side too. I like to think of barley salads as an alternative to vegetarian or vegan pasta salads that are great for meal prep. 

If you do serve it as a side, pair it with proteins such as chicken, salmon or shrimp. For plant-based options, this salad goes with grilled tofu shawarma or roasted mediterranean vegetables & halloumi.

Make-Ahead Tips, Leftovers & Storage

You can make the barley and the vinaigrette up to 3 days in advance. Store them all in separate airtight containers in the fridge. I put the vinaigrette in a mason jar. Then I like to let them sit out at room temperature for 15 minutes before assembling the salad. This will allow the dressing time to turn to liquid again if it hardens in the chill of the cold temperatures of the refrigerator.

Store salad leftovers in the fridge up to 4 days. Again, I like to give them time at room temperature before serving.

Recipe Tips

Don’t overcook the barley. You can think of it like al dente pasta. Those grains should have some bite and not be soft and mushy.

You can use other roasted vegetables. Depending on the season, you can switch up your veggies. Try sweet potatoes, carrots or cauliflower.

Taste the salad to see if it needs more seasoning. Room temperature, and especially cold foods, require more salt and pepper than dishes served hot. Once you have the salad assembled, try it to see if it needs additional seasoning.

More Grain Salad Recipes

Chickpea Quinoa Salad
Roasted Vegetable Couscous Salad
Kale Quinoa Salad
Lemon Herb Wild Rice Salad
Tabbouleh Barley Salad

More Barley Recipes

Wild Mushroom Barley
White Bean Barley with Arugula Pesto
Baked Butternut Squash Barley
Baked Kale Barley Risotto

Check out my collection of simple seasonal salad recipes including some of favorite ingredients and tips for making better salads. Love roasted veggies? Don’t miss my vegetable recipe guide.