Nutritious and Super Easy Mixed Veggies and Barley Salad

A bowl of barley salad is a meal that is convenient in the best way. You’ve got chewy pearl barley as the hearty base, roasted-spiced chickpeas for crunch, and a warm-weather parade of sautéed peppers, zucchini, and eggplant, all tied together with juicy cherry tomatoes and basil. It works as a light main, a side for grilled chicken or fish.

What Is Barley Salad?

Barley salad is a grain-based salad made with cooked barley and mixed-ins like vegetables, herbs, and a simple dressing, kind of like couscous salad. Pearl barley is the star here because it cooks up tender but still pleasantly chewy, so the salad never feels mushy or flimsy. Barley has been eaten for thousands of years, and it’s still one of the best grains for energy without feeling heavy.

Pro Tips for the Best Barley Salad

• Cook barley like pasta. Use plenty of lightly salted boiling water, then drain well so the grains stay separate instead of sticky.
• Let the barley and sautéed veggies cool so your basil stays fresh and your tomatoes don’t turn into sauce.
• Keep the garlic clove whole. Sauté it with the veggies for flavor, then remove it so it doesn’t take over the whole bowl.
• Barley loves salt and acid, so if it tastes flat, add a little more salt and a tiny extra drizzle of olive oil, or a squeeze of lemon if you like.

Frequently Asked Questions

Can I make barley salad ahead of time?

Yes, this salad is basically designed for make-ahead life, and often tastes better after a few hours in the fridge. If you’re prepping it a day ahead, add the basil right before serving so it stays bright and aromatic.

Can I use canned chickpeas for this recipe?

Absolutely, just drain them well and dry if you want extra crispiness in the oven. The drier they are, the more they toast instead of steaming.

What can I add to make it more filling?

This salad is filling already, but it loves add-ons. Crumbled feta, grilled chicken, tuna, or even a soft-boiled egg turn it into a full-on main dish.

Can I serve barley salad warm?

Warm barley salad is fantastic, especially when the veggies are freshly sautéed. The trick is keeping the tomatoes and basil from wilting too much, so stir those in last.

How to Store Barley Salad

Store leftovers in the fridge for up to 4 days. Keep the basil separate because herbs can darken as they sit. If the salad seems a little dry after chilling, revive it with a small drizzle of olive oil. Also, freezing isn’t ideal because the vegetables and barley can turn soft and watery after thawing.

How to Make Mixed Veggie Barley Salad

Step 1

Step 1

In a bowl, mix drained chickpeas with cumin seeds, smoked paprika, salt, and olive oil.

In a bowl, mix drained chickpeas with cumin seeds, smoked paprika, salt, and olive oil.

Step 2

Step 2

Spread chickpeas on a parchment-lined baking tray, bake at 180°C (350°F) for 20 minutes, and let them cool.

Spread chickpeas on a parchment-lined baking tray, bake at 180°C (350°F) for 20 minutes, and let them cool.

Step 3

Step 3

In another bowl, toss halved cherry tomatoes with olive oil, salt, pepper, and a pinch of oregano.

In another bowl, toss halved cherry tomatoes with olive oil, salt, pepper, and a pinch of oregano.

Step 4

Step 4

Season the vegetables with salt, pepper, and oregano.

In a pan, heat a drizzle of olive oil and sauté chopped bell peppers, zucchini half-moons, and cubed eggplant with a garlic clove. Then, remove the garlic clove.

Step 5

Step 5

Boil the barley in lightly salted water until tender. Drain well, then let it cool.

Season the vegetables with salt, pepper, and oregano.

Step 6

Step 6

In a large bowl, combine cooled barley, sautéed vegetables, toasted chickpeas, and the seasoned cherry tomatoes. Add torn basil leaves and a final drizzle of olive oil, then toss together.

Boil the barley in lightly salted water until tender. Drain well, then let it cool.

Step 7

Step 7

Top with a few fresh basil leaves and serve.

In a large bowl, combine cooled barley, sautéed vegetables, toasted chickpeas, and the seasoned cherry tomatoes. Add torn basil leaves and a final drizzle of olive oil, then toss together.

Step 8

Step 8

Top with a few fresh basil leaves and serve.