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    Home » By Season » Summer Salads

    Barley Salad with Summer Squash

    Filed Under: Dinner Salads, Make Ahead Salads, Summer Salads, Vegetarian

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    This barley salad is hearty enough to have for dinner, packed full of abundant summer squash, with the lemon and dill adding a bright fresh note.

    Jump to Recipe Print Recipe
    BARLEY SALAD IN PORTRAIT

    Another salad that will travel well to your summer picnic, BBQ, or potluck and is perfect for weekday lunches.

    Table of contents

    • More on pearl barley
    • Some tips on making barley salad
    • To meal prep this barley salad for your lunches
    • Some more salad recipes for you to try
    • Recipe Card
    • Pin Me Now & Save for Later!

    More on pearl barley

    Pearl barley is whole grain barley with the outer husk and bran layers removed and then polished. This makes it faster to cook and less chewy than other forms of barley.

    It is a great wheat-free substitute for rice or pasta in a salad, while wheat-free it is not gluten-free, it does contain a different type of gluten.

    CLOSE UP OF BARLEY SALAD PORTRAIT

    1Cook your barley
    Preheat the oven to 220°C (430°F). Line a baking tray.
    Rinse your pearl barley in a strainer under cold running water to remove any grit. Bring a medium saucepan of salted water to boil then add your pearl barley and cook until al dente (approximately 30 minutes). If scum forms in the water while the pearl barley is cooking remove with a slotted spoon.
    Once the barley is cooked rinse well under cold running water.

    2Prepare your veg
    Wash all the vegetables and remove the tops, ends and any brown bits from the squash, remove the membranes and seeds from the capsicum and the papery skin and tops and ends from the onion. Then chop all the vegetables into small dice.
    Put all your chopped vegetables on your baking tray, sprinkle the fennel seeds on top, drizzle with olive oil. Season with salt and pepper and mix until the vegetables are well coated with the oil. Place in the middle section of your oven and roast until golden brown (approximately 20 minutes). Add a squeeze of lemon when they are cooked.
    Wash the parsley and dill leaves, shake to remove excess water, then roughly chop.

    DICING PATTYPAN SQUASH ON WOODEN BOARD
    DICE PATTYPAN SQUASH
    DICING ZUCCHINI ON WOODEN BOARD
    DICE ZUCCHINI
    DICING RED PEPPER INTO A SMALL DICE ON A WOODEN BAORD
    DICE RED CAPSICUM (PEPPER)
    DICING RED ONION ON A WOODEN BOARD
    DICE RED ONION
    CHOPPING PARSLEY ON A WOODEN BOARD
    CHOP PARSLEY
    CHOPPING DILL ON A WOODEN BOARD
    CHOP YOUR DILL FINELY
    PLACING DICED SUMMER VEG ON AN OVEN TRAY
    PLACE REMAINING VEG IN A SEPARATE TRAY
    SQUEEZING LEMON JUICE ON ROASTED DICED SUMMER VEG
    ADD LEMON WHILST VEG IS STILL HOT

    3Assemble your salad
    In a large mixing bowl, add your cooked pearl barley, roasted vegetables and herbs. Add the oil and lemon juice, season with sea salt and cracked black pepper, then toss until everything is well combined. Taste and adjust seasonings according to your taste.
    Arrange in a salad bowl, scatter the seeds on top then chill until you are ready to serve. The longer it stands the tastier it is!

    Some tips on making barley salad

    • It is important you take the time to rinse your barley to remove any dust, dirt and debris.
    • Make sure that you boil your pearl barley in plenty of water as it will double in size.
    • Pearl barley releases starch into its cooking water so you must rinse it before adding the rest of your salad ingredients.
    • It is important to add a squeeze of lemon juice while your vegetables are hot as they will absorb it quickly and add a delightful tang to this salad.
    • This salad can be made a day or two in advance, in fact, it truly just becomes tastier if you allow the flavours to develop.
    • You can also boil your barley a week ahead, and keep it covered in your fridge until you are ready to assemble it. Just bring it to room temperature beforehand.
    • Stores well in your fridge for 4-5 days.

    To meal prep this barley salad for your lunches

    • An ideal salad to make for your weekday lunches, as there are no delicate herbs that will brown.
    • Make the salad and divide it into containers, you can also add some additional protein such as crumbled feta, grilled halloumi, grilled chicken, flaked salmon or meatballs.

    Serving Suggestions

    While this barley salad is substantial enough to have as a meal, you may also serve this salad with a variety of roasted or barbecued meats. Try it with…

    • Greek meatballs with ouzo sauce
    • Chicken Caesar skewers
    • Chickpea tagine

    Some more salad recipes for you to try

    ARUGULA SALAD WITH SQUASH FLOWERS
    ARUGULA SALAD WITH SQUASH FLOWERS
    Pumpkin salad on a grey patterned shallow bowl with baby spinach in top left hand corner and orange linen napkin at the bottom.
    ROAST PUMPKIN SALAD
    ZUCCHINI NOODLES CHERY TOMATO AND FETA SALAD
    ZOODLE & CHERRY TOMATO
    SHAVED-FENNEL-SALAD
    SHAVED FENNEL & DUKKAH SALAD

    Recipe Card

    BARLEY SALAD FEATURED IMAGE IN LANDSCAPE

    Barley Salad with Summer Squash

    This Barley salad is hearty enough to have for dinner, packed full of abundant summer squash, with the lemon and dill adding a bright fresh note.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Australian
    Keyword: Intermediate
    Servings: 4 as a main
    Calories: 435kcal
    Ingredients
    For roasting…
    • 200 grams patty pan squash (approximatel 4-5)
    • 200 grams zucchini (courgette) (approximately 2 medium)
    • ½ red capsicum (bell pepper)
    • ½ red onion
    • 2 tbsps olive oil
    • 1 tbsps fennel seeds
    • Sea salt and cracked black pepper
    For the salad…
    • 1½ cups pearl barley
    • 2 tbsps dill leaves
    • 2 tbsps parsley leaves
    • 1 tbsps olive oil
    • 3 tbsps lemon juice
    For the garnish…
    • 2 tbsps mixed seeds (pumpkin, sunflower, sesame, poppy, linseeds)
    Metric - Imperial
    Instructions
    • Preheat the oven to 220°C (430°F). Line a baking tray.
    • Rinse your pearl barley in a strainer under cold running water to remove any grit.
    • Bring a medium saucepan of salted water to boil then add your pearl barley and cook until al dente (approximately 30 minutes). If scum forms in the water while the pearl barley is cooking remove with a slotted spoon.
    • Once the barley is cooked rinse well under cold running water.
    • Wash and trim all your vegetables, then chop them into small dice.
    • Put all your chopped vegetables on your baking tray, sprinkle the fennel seeds on top, drizzle with olive oil. Season with salt and pepper and mix until the vegetables are well coated with the oil.
    • Place in the middle section of your oven and roast until golden brown (approximately 20 minutes). Add a squeeze of lemon juice when they are done.
    • Wash the parsley and dill leaves, shake to remove excess water, then roughly chop.
    • Put everything in a large mixing bowl - pearl barley, vegetables, herbs, oil and lemon juice, season and toss until well combined
    • Arrange in a salad bowl, scatter the seeds on top then chill until you are ready to serve. The longer it stands the tastier it is!
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 435kcal | Carbohydrates: 67g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 34mg | Potassium: 589mg | Fiber: 14g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 45mg | Calcium: 67mg | Iron: 3mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    Pin Me Now & Save for Later!

    PINTEREST - BARLEY SALAD

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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