Barley Cucumber Salad | Summer Barley Salad

Barley Cucumber Salad | Summer Barley Salad

Couple of weeks back when I made the Korean Barley Tea / Bori-Cha, I had mentioned in the post that I have a salad recipe coming that I made with the barley that I used to make the tea. This Barley Cucumber Salad | Summer Barley Salad, is the perfect way to use the barley that we boiled to make the Bori-Cha. The barley I used to seep the tea was almost cooked. I drained almost all the water to use as the Korean Barley Tea and left a little in the pot to further cook the barley.  I used this cooked barley to make this quick Barley Cucumber Salad that is just perfect for the hot summer afternoon.

Barley is an amazing grain that has a lovely chewy texture. I used Bob’s Red Mill Pearl barley and they cook fairly quickly. The texture of the barley is this salad is just amazing and also makes the salad quite filling. I kept the dressing very simple and served the salad chilled. The flavors are even better when we make the salad a little ahead of time and serve it chilled.


Barley has many health benefits. It contains antioxidants that helps fight inflammation. It is caffeine free and helps in digestion and over all Gastrointestinal health. I used toasted barley in this recipe as I was using the barley from the Bori-Cha. I am glad that I got to use the toasted barley because the flavor of the toasted barley was even better. If making this salad by itself, I would still recommend toasting the barley and then cooking it until soft and using it in the salad.

The rest of the ingredients that goes into the salad depends on what you have in the refrigerator. I had some seedless Persian Cucumbers and used that in the salad along with tomatoes, red onions and some fresh herbs from the garden. It is so awesome to have a backyard garden and love summers to start using my produce from the backyard. I used my first batch of cilantro and mint from the garden to use in the Barley Cucumber Salad.

Barley Cucumber Salad | Summer Barley Salad

I am hosting Srivalli’s Kid’s Delight event this week and the theme for this month is Summer Salads. You can find the event announcement and rules to participate in the event in my Event Post. This is my second salad recipe for the event after the Buttered Sweet Corn Salad yesterday.

Barley Cucumber Salad | Summer Barley Salad

My other recipes with Barley –

Baked Barley Crackers

Barley Dosai / crepes

Korean Barley Tea / Bori-Cha

Preparation time – 10 minutes
Cooking time – 40 minutes
Difficulty level – Easy

Ingredients to make Barley Cucumber Salad – Serves 4

  • Pearl Barley – 1/2 cup
  • Water – 1 1/4 cup
  • Cucumber – 1 cup (finely chopped)
  • Red onions – 1/4 cup (finely chopped)
  • Tomatoes – 1/2 cup (seeds removed and chopped)
  • Cilantro – 3 TBSP (finely chopped)
  • Mint – 3 TBSP (finely chopped)

For the dressing –

  • Dijon Mustard – 1 TBSP
  • Red wine Vinegar – 2 TBSP
  • Olive Oil – 2 TBSP
  • Honey – 2 tsp
  • Salt – to taste
  • Pepper – to taste
  • Lemon Juice – 1 TBSP

Procedure to make Barley Cucumber Salad –

To Cook the Barley –

  • Roast the barley in a pan until golden brown and aromatic. This takes about 5 to 6 minutes in medium heat.
  • Add the water and let it come to a boil.
  • Once the water comes to a boil, simmer and cover the pan. Let the barley cook until all the water has evaporated and the barley is soft. This will take about 25 to 30 minutes.
  • If you feel that the barley is still not cooked and the water has all evaporated, add a little bit more water and cook further.
  • Let the barley cool down to room temperature.

To Make the Salad Dressing –

  • Combine all the ingredients mentioned in a bowl and whisk well. Check for salt and pepper and adjust.

Barley Cucumber Salad | Summer Barley Salad

To Make the Salad –

  • Chop all the vegetables and add it to a large bowl.
  • Add the cooked and cooled barley to the same bowl and gently mix to combine.
  • Add the copped herbs and then pour the dressing over the salad and mix.

Barley Cucumber Salad | Summer Barley Salad

  • Serve right away or chill until ready to serve. The salad works great for summer picnics and potlucks.

Barley Cucumber Salad | Summer Barley Salad

Barley Cucumber Salad | Summer Barley Salad
4.75 from 8 votes
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Barley Cucumber Salad | Summer Barley Salad

Course Main Course, Salad
Cuisine American
Keyword Barley, Barley Salad, Cucumber salad, Picnic Salad, Salad, Summer recipes, Whole grains
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings

Ingredients

  • Pearl Barley - 1/2 cup
  • Water - 1 1/4 cup
  • Cucumber - 1 cup finely chopped
  • Red onions - 1/4 cup finely chopped
  • Tomatoes - 1/2 cup seeds removed and chopped
  • Cilantro - 3 TBSP finely chopped
  • Mint - 3 TBSP finely chopped

For the dressing -

  • Dijon Mustard - 1 TBSP
  • Red wine Vinegar - 2 TBSP
  • Olive Oil - 2 TBSP
  • Honey - 2 tsp
  • Salt - to taste
  • Pepper - to taste
  • Lemon Juice - 1 TBSP

Instructions

To Cook the Barley -

  1. Roast the barley in a pan until golden brown and aromatic. This takes about 5 to 6 minutes in medium heat.
  2. Add the water and let it come to a boil.
  3. Once the water comes to a boil, simmer and cover the pan. Let the barley cook until all the water has evaporated and the barley is soft. This will take about 25 to 30 minutes.
  4. If you feel that the barley is still not cooked and the water has all evaporated, add a little bit more water and cook further.
  5. Let the barley cool down to room temperature.

To Make the Salad Dressing -

  1. Combine all the ingredients mentioned in a bowl and whisk well. Check for salt and pepper and adjust.

To Make the Salad -

  1. Chop all the vegetables and add it to a large bowl.
  2. Add the cooked and cooled barley to the same bowl and gently mix to combine.
  3. Add the copped herbs and then pour the dressing over the salad and mix.
  4. Serve right away or chill until ready to serve. The salad works great for summer picnics and potlucks.

Kid’s Delight event, is guest hosted by Sandhya, themed on Summer Salads

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

17 thoughts on “Barley Cucumber Salad | Summer Barley Salad

  1. Excellent salad Sandhya and what a fantastic way to use those cooked barley grains. I am at lost when it comes to making salads and seeing your dishes, feel like grabbing them right off!

  2. I’d once bought a small amount of perl barley from India and made a salad. I love the texture of the barley and yes it cooks very fast. Wonderful healthy salad Sandhya, perfect as a light meal.

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