Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: about 1 cup)

Serve this colorful summer salad with buttery lemon green beans.

How to Make It

Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.

Ratings & Reviews

skspillman's Review

ChefAmandaLynn
August 06, 2012
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.

ktrose's Review

taval2
August 18, 2010
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.

Mleigh's Review

Lynda
July 19, 2010
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.

elizabethdm's Review

lauraclaire222
July 01, 2010
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!

Inconsistent Recipe

CherylT
April 04, 2017
This recipe states that it makes four 1-cup servings. I made this recipe, following ingredient amounts precisely, and ended up with about 9 cups of salad. This recipe makes a ridiculous amount of food, and is less a barley salad, and more just barley with a little bit of veggie thrown in. The sheer amount of cooked barley that 1 1/2 cups dry makes is probably what was not factored into the serving size claim. 

Summer Barley Salad

elizabethdm
August 15, 2015
I'm confused about the calories listed at 494.  Are these calories for the 4 servings or per individual serving? Thanks.

Cheddardan's Review

ktrose
July 07, 2013
N/A

CindyW's Review

norquista
April 11, 2013
We just really did not care for this

runnoft's Review

CindyW
March 07, 2013
N/A

norquista's Review

Angelama212
July 22, 2011
N/A