4.75 from 8 votes
Barley Cucumber Salad | Summer Barley Salad
Barley Cucumber Salad | Summer Barley Salad
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Main Course, Salad
Cuisine: American
Keyword: Barley, Barley Salad, Cucumber salad, Picnic Salad, Salad, Summer recipes, Whole grains
Servings: 4 Servings
  • 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
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.