salads greek

Barley Salad with Herbs, Cucumbers, and Olives

Name: Barley Salad with Herbs, Cucumbers, and Olives
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: greek
Ingredients: 1.5 cups Pearl barley; 1 large Cucumber (diced); 0.5 cup Kalamata olives (pitted and halved); 0.5 small Red onion (finely diced); 1 cup Cherry tomatoes (halved (optional)); 0.5 cup Feta cheese (crumbled); 5 tbsp Extra virgin olive oil; 3 tbsp Lemon juice; 0.5 cup Fresh parsley (chopped); 0.25 cup Fresh dill (chopped); 1 clove Garlic (minced); 0.75 tsp Salt; 0.5 tsp Black pepper

Chewy barley, crunchy cucumber, and briny olives in a lemony herb dressing. A satisfying grain salad perfect for meal prep.

vegetarian

More Recipes

Prep 15 min

Cook 35 min

Total 50 min

Servings 6

Difficulty Easy

Ingredients

Instructions

Cook barley: Bring 4 cups salted water to boil. Add barley, reduce heat, simmer 30-35 minutes until tender but still chewy. Drain well.
Spread cooked barley on a sheet pan to cool slightly.
Make dressing: Whisk olive oil, lemon juice, parsley, dill, garlic, salt, and pepper in a large bowl.
Add warm barley to dressing and toss. Let sit 10 minutes to absorb.

Tip: Grains absorb dressing best when still warm.
Add cucumber, olives, red onion, and tomatoes if using. Toss gently.
Top with crumbled feta.
Taste and adjust salt and lemon. Serve at room temperature.

Storage & Meal Prep

This salad keeps beautifully for up to 4 days in the refrigerator, making it ideal for meal prep. The barley actually improves as it absorbs the dressing. Add extra lemon juice and olive oil before serving if it seems dry. Store feta separately to keep it from getting soggy.

Variations

Barley Salad with Roasted Peppers: Replace tomatoes with jarred roasted red peppers for a smoky, sweet twist that holds up even better in the fridge.
Barley Salad with White Beans: Add 1 can drained cannellini beans for extra protein and fiber, turning this side into a complete meal.
Herbed Barley Salad with Nuts: Add 1/3 cup toasted walnuts or pine nuts for crunch and healthy fats.

FAQ

Is barley salad good for meal prep?

Barley salad is one of the best grains for meal prep. Unlike rice, barley stays chewy and doesn't get mushy when stored. It absorbs dressing over time, which means it tastes even better on day 2 or 3.

Can you eat barley salad cold?

Yes—barley salad is excellent cold or at room temperature. In fact, cold barley has more resistant starch, which feeds beneficial gut bacteria and has a lower glycemic impact than warm barley.

How do you cook barley for salad?

Simmer pearl barley in salted water for 30-35 minutes until tender but still chewy. Drain well and spread on a sheet pan to cool slightly. Dress while still warm so the grains absorb maximum flavor.

Is barley gluten-free?

No, barley contains gluten and is not suitable for people with celiac disease or gluten sensitivity. For a gluten-free version, substitute with brown rice, quinoa, or buckwheat.

The Story Behind This Dish

Barley doesn’t get the attention of quinoa or farro, but it should. It’s chewy, satisfying, mild-flavored, and remarkably affordable.

In this salad, barley absorbs the lemony herb dressing while cucumber and olives provide freshness and brine. It’s a complete, filling meal.