Summer Barley Salad

  • CherylT Posted: 06/27/10
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    Very tasty salad! I didn't have fresh corn so I used frozen and it worked out well. Make sure you leave enough time for the barley to cook. Mine took 50 minutes. This is a great dish to serve to a group. It's something different but not too crazy that people won't try it. It looks great too.

  • Mleigh Posted: 07/19/10
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    I am curious about the ratio of barley to the other ingredients, and the number of servings yielded. One and a half cups of uncooked barley yields 6 cups cooked, yet this recipe says it only yields 4 1-cup servings. In addition, the proportion of barley to the other ingredients seems off. It's a good thing I like barley. I lightly steamed the corn before cutting it off the cob and I also spread the barley out on a jelly roll pan before putting it in the fridge so it would cool down faster.

  • Angelama212 Posted: 08/23/10
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    Great recipe. Only suggestion I have is to add more lemon juice, olive oil and salt/pepper. Flavors really work well together in this dish.

  • ChefAmandaLynn Posted: 07/26/10
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    I really enoyed this. We are not vegitarians so I grilled some chicken with greek seasoning and chopped it up to serve in the salad to make a complete meal.

  • ktrose Posted: 08/18/10
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    My 1 1/2 cup uncooked barley yielded 8 cups of barley so it was wayyyy heavy on the grain for the other ingredients. The dressing was almost untasted. I used Quaker Pearlized Medium barley which was all my supermarket carried. Don't think I will repeat this one.

  • elizabethdm Posted: 07/01/10
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    This barley salad is amazing! It is light and refreshing. I had the same issue as the other reviews--barley takes a while to make, so you may want to consider cooking it the night before and letting it chill in the fridge overnight. I wanted to make the recipe a little lighter, so I reduced the barley to one cup and added a cup of chopped cucumbers. I also only used 1 tablespoon of olive oil and 1/3 cup of feta. It did not sacrifice taste at all. Delicious!

  • lauradiaz Posted: 06/24/10
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    I made this for dinner last night and it was delish. I added some cannellini beans that I wanted to use up but otherwise followed the recipe exactly. It's perfect for a light and fresh summer meal. I served it with steamed broccoli with about 1 tsp. toasted sesame oil and sesame seeds on top. This will definitely become a part of our dinner rotation.

  • CindyW Posted: 04/11/13
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    We just really did not care for this

  • skspillman Posted: 08/06/12
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    I followed the recipe exactly as written, and the salad was good. This is a good base recipe that could be modified in many ways--with different grains such as quinoa instead of barley, with red bell peppers and cucumbers instead of corn and tomato, etc.


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