Go Back
+ servings
Barley Cucumber Salad served in bowl
Print Recipe
5 from 19 votes

Barley Cucumber Salad | Summer Barley Salad

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Cucumber Salad, Main Course, Salad, Summer Recipe
Cuisine: American
Diet: Low Fat
Servings: 4 Servings
Calories: 179kcal

Equipment

  • pan
  • Cooking spoon
  • bowl
  • plate

Ingredients

To make Barley Cucumber Salad -

  • ½ cup Pearl Barley
  • 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.

Nutrition

Calories: 179kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 53mg | Potassium: 211mg | Fiber: 5g | Sugar: 5g | Vitamin A: 367IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg