This barley salad is one of my favorite ways to enjoy summer produce, and this version with sweet corn, juicy tomatoes, and fresh basil brings it all together with a tangy lemon vinaigrette. It's a fresh, hearty grain salad that’s easy to love and even easier to make.
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The backstory.
This salad actually started with a friend’s recipe years ago—the kind of dish that shows up at every summer BBQ and vanishes before the burgers are done. I tweaked it over time, and it quickly became my husband's favorite (especially when I toss in a little grilled chicken). Lately, I’ve been on a barley kick—chewy, nutty, and super satisfying—so it felt like the perfect base. I love how flexible it is: hearty enough for a main when I add beans, or simple and fresh as a side. It’s one of those feel-good recipes that just works, no matter how you spin it.
xoxo Kori
It's a must-make.
These summer salads are fabulous and here's why:
- It's an easy recipe that can be prepped ahead of time.
- Packed with seasonal, fresh ingredients that scream summer
- Easy to make ahead for potlucks, picnics, or weeknight dinners
- Naturally vegetarian vegan
- Toss in extras (like chicken or beans) to make it a meal
What started as my friend’s go-to potluck salad is now my husband’s favorite—and my latest barley obsession!
Let’s talk texture and flavor.
This pearl barley salad hits all the right notes: it’s fresh and slightly sweet from the corn, juicy and tangy thanks to ripe tomatoes, vinegar, and lemon juice, and earthy with a hint of nuttiness from the cooked barley. The basil brings that unmistakable herby punch, and the green onion gives just the right edge. It’s tender, crisp, chewy, and refreshing—all in one bite.
What you'll need.
Here’s what makes this hearty grain salad shine:
- Grain: Pearl barley: Chewy, satisfying, and soaks up the lemony dressing like a champ. You’ll cook it until tender, about 3 cups worth.
- Vegetables: Frozen or fresh sweet corn, steamed and crisp-tender. Tomatoes, I use large ripe ones, but cherry tomatoes work great too. Green onions, sliced thin for mild onion flavor.
- Seasonings: Kosher salt and ground black pepper.
- Extra Virgin Olive Oil: Adds a wonderful fresh flavor as well as healthful properties.
- Acidity: Rice vinegar and lemon juice for bright and tangy flavor.
- Herbs: Fresh basil, thinly sliced for max flavor.
- Garnish: Extra basil or sliced green onions
This refreshing barley salad with corn and tomatoes is light, colorful, and packed with summery flavor — but barley isn’t just for salads. Start your day with a warm bowl of barley hot cereal, a cozy and nourishing breakfast option. If you're craving something hearty, try my comforting beef and barley soup, or go plant-based with this savory mushroom barley soup. For a satisfying vegetarian dinner, you’ll love these stuffed peppers with barley, and a creamy barley risotto makes a perfect side or main for any night of the week.
Customize it your way.
Want to mix up your summer barley salad? Try adding:
- Add feta cheese, goat cheese, shredded parmesan, or mozzarella cheese pearls for a creamy bite.
- Swap pearled barley with hulled barley, farro, pearled couscous, or quinoa. Cooking times will vary.
- Halved cherry tomatoes can be used in place of cubed tomatoes.
- Avocado or sweet bell peppers can be added to boost the veggies and texture.
- Add chickpeas, white beans, grilled chicken, or shrimp to make it a full meal.
Flexible dietary swaps.
Want to make it your way—or add a little extra protein? This summer barley salad recipe is easy to customize for your dietary needs and preferences
- Gluten Free: Barley has gluten so you will need to use another option such as quinoa or brown rice.
- Vegan: It already is! Just skip any optional cheese or meat add-ins.
- Dairy free: Stick to the base recipe and leave out feta or mozzarella.
- Low FODMAP: Use only the green tops of scallions and skip other onion-heavy additions.
- High protein: Stir in grilled chicken, grilled shrimp, or hard-boiled eggs for an omnivore-friendly boost. For plant-based options, try chickpeas, white beans, or edamame.
How to make pearl barley salad.
This corn and barley salad is absolutely delicious and as easy as it gets:
Cook barley
Cook the barley in simmering water, covered until tender. Let cool.
Cook corn
Microwave the corn until crisp tender. Drain and let cool.
Combine
Mix the olive oil and dressing ingredients in the bottom of a large bowl then toss with the rest ingredients.
Refrigerate and serve
Refrigerate to let the flavors blend. Adjust salt, pepper, and acidity before serving.
How to serve it.
This barley salad looks delicious on any summer spread. Serve it:
- Chilled or at room temp with grilled chicken, steak, or shrimp
- As a light lunch topped with beans or avocado
- Packed into a picnic basket or as a fresh potluck favorite
Kori's tips.
- Don’t skip the chilling step – the flavor deepens after 2 to 4 hours
- Let everything cool before mixing – hot barley or corn will wilt the basil
- Make ahead: Prep the barley and corn the day before for easy assembly
- Adjust acidity and seasoning after chilling – give it time to blend all the flavors in the fridge.
FAQ's
Keep it in an airtight container in the fridge for up to 3 days.
Not recommended—the tomatoes and basil don’t freeze well.
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📖 The recipe.
Summer Barley Salad with Sweet Corn and Tomatoes
Ingredients
- 2½ cups water
- 1¼ cups pearl barley (3 cups of cooked barley)
- 5 cups frozen sweet corn kernels (or 5 medium ears corn, cleaned)
- 1 cup basil leaves (thinly sliced)
- 2 tablespoons rice vinegar (plus extra to taste)
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt (plus extra to taste)
- ½ teaspoon ground black pepper (plus extra to taste)
- 2 large ripe tomatoes (8 ounces or larger, cut into ½" chunks)
- 3 green onions (sliced, plus extra for garnish)
Instructions
- In a saucepan bring water to a boil. Stir in barley and heat to boiling. Reduce heat to a simmer and cover. Cook until water is absorbed and barley is tender.
- Place the corn kernels in a microwave-safe dish with 2 tablespoons of water. Cover and microwave steam for 4 to 6 minutes, stirring halfway through. You want the corn to be crisp-tender to retain its fresh flavor. Drain and set aside to cool completely before adding to the salad. (Alternatively, place 5 husks of cleaned corn in a microwave and cook for 5 to 6 minutes, turning halfway. Let it cool, then cut the corn kernels from the cobs).
- In a large bowl, whisk together the olive oil, vinegar, lemon, salt, and pepper. Add the remaining ingredients and toss together.
- Cover and refrigerate for 2 hours. Adjust the acidity level with more vinegar or lemon juice. Salt and pepper to taste. Garnish with fresh basil or sliced green onion.
Kori's Tips
- Swap barley with farro, quinoa, or pearled couscous.
- Add feta cheese or mozzarella pearls.
- Veggie change up: Halved cherry tomatoes can be used in place of cubed tomatoes. Avocado and diced sweet bell peppers also work well.
- To increase protein, consider adding drained and rinsed beans or grilled chicken for extra flavor and protein—it also transforms it into a complete meal.
- Let the corn and barley cool completely before mixing—this keeps the herbs fresh and the salad crisp. To meal prep, cook the corn and barley ahead of time.
- Adjust the seasoning and acidity level (vinegar + lemon) after it has chilled for 2 hours and the flavor has had time to blend.
Serve chilled or at room temp. Great with grilled meats or as a stand-alone plant-forward main.
Nutrition
© 2025 Seeking Good Eats™
Keep the good eats going.
Here's a few more summer-inspired vegetarian salad recipes I know you'll love:
- Cold Soba Noodle Bowls
- Raw Zucchini Carpaccio Recipe
- Grilled Peach Salad with Burrata
- Dill Pickle Macaroni Salad
- Easy Fruit Salad
- Roasted Beet Salad with Feta and Citrus Vinaigrette
- Healthy Tomato and Eggplant Salad Recipe
- Red Cabbage Salad with Apples and Walnuts
- Italian Pasta Salad Recipe (Two Ways)
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