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A clear bowl of barley salad with corn and tomatoes.

Summer Barley Salad with Sweet Corn and Tomatoes

Fresh, bright, and full of flavor—this Summer Barley Salad is packed with sweet corn, juicy tomatoes, basil, and a tangy lemony vinaigrette. Perfect for picnics, potlucks, or a light summer dinners (with protein added).
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Author Kori Butler
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salad Recipes
Cuisine American
Servings 10
Calories 219 kcal

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

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS AND ADD-INS:
  • 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.
TIPS:
  • 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. 
SERVING SUGGESTIONS:
Serve chilled or at room temp. Great with grilled meats or as a stand-alone plant-forward main.
 

Nutrition

Calories: 219kcalCarbohydrates: 38gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 241mgPotassium: 346mgFiber: 6gSugar: 5gVitamin A: 674IUVitamin C: 11mgCalcium: 23mgIron: 1mg
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