Barley Cucumber Salad is just perfect for the hot summer afternoon and it takes less than 10 minutes to make if you have pre-cooked barley.
A 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. After draining almost all the water to use as the Korean Barley Tea, I left a little in the pot to further cook the barley. I used this cooked barley to make the quick Barley Cucumber Salad that is just perfect for the hot summer afternoon.
I used Bob's Red Mill Pearl barley and they cook fairly quickly. The texture of the barley in 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.
Why choose barley?
Barley is an amazing grain that has a lovely chewy texture. Barley has many health benefits. It contains antioxidants that help fight inflammation. It is caffeine free and helps in digestion and overall 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 go into the salad depending 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.
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.
Preparation time - 10 minutes
Cooking time - 40 minutes
Difficulty level - Easy
Ingredients needed
- Pearl Barley - ½ cup
- Water - 1 ¼ cups
- Cucumber - 1 cup (finely chopped)
- Red onions - ¼ cup (finely chopped)
- Tomatoes - ½ cup (seeds removed and chopped)
- Cilantro - 3 tablespoon (finely chopped)
- Mint - 3 tablespoon (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
Step by step process
Cook the barley
- Roast the barley in a pan until golden brown and aromatic. This takes about 5 to 6 minutes on 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.
Make the Salad Dressing
- Combine all the ingredients mentioned in a bowl and whisk well. Check for salt and pepper and adjust.
Make the Salad -
- Chop all the vegetables and add them to a large bowl.
- Add the cooked and cooled barley to the same bowl and gently mix to combine.
- Add the chopped herbs and then pour the dressing over the salad and mix.
- Serve right away or chill until ready to serve. The barley summer salad works great for picnics and potlucks.
Expert tips
- Toast the barley before cooking. This gives a nutty flavor that is amazing in a salad.
- This barley salad tastes much better when served chilled. Make it ahead and refrigerate for at least a couple of hours.
- Add more vegetables like bell pepper, broccoli, and so on as per your liking.
- I have used barley cooking water to make barley tea which is very healthy.
Frequently asked questions
Yes, salads can be made with any kind of grain. I use farro, quinoa, millet, oats, and so on to make a salad.
I use pearl barley, which cooks easier than hulled barley. We could use either kind, but the cooking time varies.
Use any vegetable that you like. I add a few different colors and textures. Keep the dressing simple and if in a rush, use any store-bought dressing as well.
Other Salad Ideas
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X
Recipe card
Recipe
Barley Cucumber Salad | Summer Barley Salad
Equipment
- pan
- Cooking spoon
- bowl
- plate
Ingredients
To make Barley Cucumber Salad -
- ½ cup Pearl Barley
- 1¼ cup Water
- 1 cup Cucumber finely chopped
- ¼ cup Red onions finely chopped
- ½ cup Tomatoes seeds removed and chopped
- 3 tablespoon Cilantro finely chopped
- 3 tablespoon Mint finely chopped
For the dressing -
- 1 tablespoon Dijon Mustard
- 2 tablespoon Red wine Vinegar
- 2 tablespoon Olive Oil
- 2 teaspoon Honey
- to taste Salt
- to taste Pepper
- 1 tablespoon Lemon Juice
Instructions
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.
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.
- Serve right away or chill until ready to serve. The salad works great for summer picnics and potlucks.
Amy Liu Dong says
This salad recipe looks amazing!
I am so excited to make this at home for my tonight's dinner.
Jamie says
Wow! This is such a great salad dish with Barley grain! It's a unique, great concept and looks so delicious! A healthy salad dish for everyone to love and enjoy! I just love the color too, it's appealing!
Elizabeth says
I can't wait to try this recipe this summer with some garden fresh ingredients! Thanks for the recipe share!
Ann says
This sounds like a great summer salad recipe! I saved it so I can make this summer when camping!
Jen says
I'm so jealous of your backyard garden! Luckily, I only have to go to the store for a few items to make this gorgeous looking salad. Thanks for the lunch inspiration!
Lisa Huff says
Looks like the perfect summer salad with all those fresh ingredients and flavors!
Vicky says
This looks like a fabulous summer salad! Can't wait to fix it for my family to enjoy!
Sandhya Ramakrishnan says
Thanks Vicky!
Alice | SkinnySpatula says
I'm obsessed with cucumbers in the summer, and your salad is something I'll definitely try. I love the barley addition —super healthy!
Sandhya Ramakrishnan says
Thanks Alice! I am the same.
Charla says
This is so perfect for the summer season. Looking forward to trying this salad.
Sandhya Ramakrishnan says
Thank you! Do give it a try.
preeti garg says
Wow.. salad looks so healthy and easy to make recipe.
preeti garg says
Looks so inviting and healthy salad recipe.
Sowmya says
Such a pretty looking salad.....love the bowl too!
Renu says
Excelled way to cook barley, we get a lot of salads here with different millets and it really taste goods. Loved your share.
Gayathri Kumar says
I have never tried barley in salads, but I remember your tea post. This salad with the fresh herbs and cucumber looks like a complete filling meal by itself..
Chef Mireille says
what a healthy and fresh salad - perfect for summer!
Mayuri Patel says
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.
harini says
A perfect summer salad, Sandhya. I have come to love barley and I am sure I am going to make this.
Renu says
The salad is so refreshing and its so good to use your own harvest. Even I am enjoying that part this days.
sapana says
I love barley and it has become my recent favorite grains. This summer salad looks perfect to try in summers.
Riddhima Nair says
It looks so yummy salad, thanks for sharing the recipe of cucumber salad.
Vaishali says
We all love barley salad and I love the way you have made it with some basic ingredients . The salad is healthy , colourful !
Ritu Tangri says
What an improvisation Sandhya!
You have come out with a healthy and vibrant salad with barley
Nalini says
Colorful and absolutely healthy salad.Nice way to include barely in our diet.
Priya Suresh says
Absolutely nutritious, and this salad sounds extremely interesting. Well done Sandhya,never tried barley in salad, cant wait to give a try with.
Srivalli says
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!