Summer Barley Salad

This barley salad is fresh, vibrant, and endlessly customizable. Made with cooked pearl barley, seasonal veggies, chickpeas, and creamy lemon dressing—it’s the perfect warm or cold side dish for spring, summer, and BBQ season.

Table of Contents

• Why I Love This Barley Salad
• Ingredients You’ll Need
• Substitutions & Variations
• Directions
• How to Store Leftovers
• Other Salad Recipes You’ll Love
• Final Thoughts
• Connect With Me

I’ve been making this barley salad nonstop lately. I threw it together for a last-minute patio lunch with friends last weekend and it disappeared in minutes. What I love most is how adaptable it is—I always use it as a base to use up whatever vegetables, herbs, or cheeses I have on hand. It’s a true no-waste kind of recipe, which makes my heart (and fridge) very happy. And the creamy lemon salad dressing? That’s my go-to for just about everything.

Why I Love This Barley Salad

As soon as the sun starts shining a little longer and spring produce pops up at the market, my salad cravings return in full force. I especially love hearty grain salads like this barley salad, which strike the perfect balance between comfort and freshness.

This is one of those “clean out the fridge” meals I make on repeat. Whether I’m prepping for a spring dinner party, packing lunches for the week, or tossing together a quick side dish for grilled chicken, this recipe always works. It’s satisfying, it holds up well in the fridge, and you can enjoy it warm or cold. Plus, it absolutely gives off al fresco dining energy—like a dish you’d serve outdoors under string lights with a glass of crisp white wine.

Ingredients You’ll Need

Here’s what goes into the base recipe—but feel free to add your own twist based on what you have in the fridge:

• 1 cup pearl barley – Look for pearled barley, which cooks more quickly than hulled. Cook it in salted water just like pasta until tender.
• 3–4 asparagus spears – Trim and chop. Optional: You can blanch, roast, or sauté them briefly.
• 1 cup canned chickpeas – A hearty protein that adds great texture.
• 4 green onions, sliced – I love the fresh bite green onions add, but you could also use shallots or red onion.
• Optional veggies – Think chopped bell peppers, cherry tomatoes, cucumbers, or greens like arugula or spinach.
• Feta cheese – Crumbled on top for that salty, creamy finish. Goat cheese or shaved parmesan would be great, too.
• Creamy Lemon Salad Dressing – My homemade dressing brings it all together. It’s zesty, tangy, and perfectly creamy without being heavy.

Substitutions & Variations

This salad is all about flexibility. Here are some easy swaps:

• Grain swap: Use farro, quinoa, or even brown rice if you don’t have barley.
• Vegan version: Omit the cheese or use a dairy-free alternative.
• Add crunch: Toasted sunflower seeds or chopped walnuts are great here.
• Extra herbs: Fresh parsley, dill, basil, or mint can elevate this salad even more.

Directions

1. Cook the barley: Bring a large pot of salted water to a boil. Add 1 cup of pearled barley and cook for about 25–30 minutes, or until tender but still chewy. Drain and rinse with cool water.
2. Prepare the vegetables: While the barley cooks, chop your vegetables and steam or sauté the asparagus until just tender.
3. Make the dressing: Whisk together or blend olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup or honey, garlic, and a touch of salt and pepper. (You can find my full Creamy Lemon Salad Dressing recipe here)
4. Assemble the salad: In a large mixing bowl, combine the cooked barley, chickpeas, vegetables, and green onions. Toss with the dressing until everything is coated.
5. Top and serve: Finish with crumbled feta cheese and an extra squeeze of lemon if desired.

How to Store Leftovers

This barley salad actually tastes better after a few hours in the fridge. Store it in an airtight container for up to 4 days. The barley absorbs the dressing beautifully, so it’s great for meal prep. If it gets a bit dry, just add a splash of olive oil or lemon juice before serving.

Other Salad Recipes You’ll Love

• Quick Summer Turkey Salad Recipe
• Asparagus Caesar Salad
• Easiest Kale Chickpea Salad
• Simple Summer Strawberry Salad with Spinach and Feta
• Chickpea Pasta Salad with Feta Dressing

Final Thoughts

This barley salad is everything I want in a spring or summer dish: light, flavorful, nourishing, and totally versatile. It’s the kind of recipe you can make once and riff on all season long.

Whether you’re planning a spring brunch, prepping for a backyard BBQ, or just looking to use up what’s in your fridge, I hope this recipe becomes a staple in your kitchen too. And don’t forget—a good salad dressing makes all the difference, so whip up that creamy lemon vinaigrette and enjoy every bite.

Connect With Me

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