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Barley Cucumber Salad | Summer Barley Salad
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5 from 16 votes

Barley Cucumber Salad | Summer Barley Salad

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, Salad
Cuisine: American
Servings: 4 Servings


  • Pearl Barley - ½ cup
  • Water - 1 ¼ cup
  • Cucumber - 1 cup finely chopped
  • Red onions - ¼ cup finely chopped
  • Tomatoes - ½ cup seeds removed and chopped
  • Cilantro - 3 TBSP finely chopped
  • Mint - 3 TBSP finely chopped

For the dressing -

  • Dijon Mustard - 1 TBSP
  • Red wine Vinegar - 2 TBSP
  • Olive Oil - 2 TBSP
  • Honey - 2 tsp
  • Salt - to taste
  • Pepper - to taste
  • Lemon Juice - 1 TBSP


To Cook the Barley -

  • Roast the barley in a pan until golden brown and aromatic. This takes about 5 to 6 minutes in medium heat.
  • Add the water and let it come to a boil.
  • Once the water comes to a boil, simmer and cover the pan. Let the barley cook until all the water has evaporated and the barley is soft. This will take about 25 to 30 minutes.
  • If you feel that the barley is still not cooked and the water has all evaporated, add a little bit more water and cook further.
  • Let the barley cool down to room temperature.

To Make the Salad Dressing -

  • Combine all the ingredients mentioned in a bowl and whisk well. Check for salt and pepper and adjust.

To Make the Salad -

  • Chop all the vegetables and add it to a large bowl.
  • Add the cooked and cooled barley to the same bowl and gently mix to combine.
  • Add the copped herbs and then pour the dressing over the salad and mix.
  • Serve right away or chill until ready to serve. The salad works great for summer picnics and potlucks.