Vegan Fresh Pearl Barley Salad
A vibrant grain salad featuring tender pearl barley tossed with crisp vegetables, fresh herbs, and tangy feta cheese in a bright lemon dressing. Perfect for meal prep or summer gatherings, this Mediterranean-inspired dish combines cherry tomatoes, bell peppers, and aromatic herbs for a satisfying and nutritious side or light lunch. The cooling technique ensures perfectly separate grains that absorb the flavors beautifully.
Ingredients
- 1 cup pearl barley
- ¾ teaspoon kosher salt, divided
- 1 large garlic clove, minced
- 1 shallot, sliced
- 1 cup cherry tomatoes, quartered
- 1 bell pepper, diced
- ¼ cup fresh parsley, chopped
- ½ cup feta cheese, crumbled(optional)
- 2 tablespoons lemon juice
- ½ lemon, zested
- 1 tablespoon olive oil
- fresh ground black pepper
Instructions
- 1
Place barley in saucepan with 3 cups water and 1/4 teaspoon salt, bring to boil, reduce heat and simmer 25 to 30 minutes
- 2
Drain excess water and spread barley on baking sheet to cool for a few minutes
- 3
Mince garlic and slice shallot while barley cools
- 4
Quarter cherry tomatoes and dice bell pepper
- 5
Chop parsley and herbs
- 6
Combine cooled barley with vegetables, herbs, and feta in large bowl
- 7
Add lemon juice, zest, olive oil, remaining salt, and black pepper
- 8
Mix gently to combine and serve
Tips
Cool barley on a baking sheet to prevent clumping and ensure individual grains that absorb dressing better.
Pop the barley in the freezer for 2 minutes to speed cooling to room temperature.
Add salt gradually when serving after refrigeration to revive flavors.
Good to Know
Refrigerate up to 5 days in covered container
Can be made 1 day ahead, flavors may need reviving with salt
Serve at room temperature or chilled
Common Mistakes
Don't skip cooling step to avoid mushy, clumped grains
Add salt gradually when reheating to avoid oversalting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use hulled barley instead of pearl barley?
Yes, but increase cooking time to 45 minutes to 1 hour and add more water as needed during cooking.
How long does this salad keep in the refrigerator?
The salad keeps well for up to 5 days refrigerated, though you may need to add a pinch of salt to revive the flavors.
Can I make this salad vegan?
Yes, simply omit the feta cheese and add extra salt to taste, or substitute with nutritional yeast for umami flavor.