Barley Salad Recipes Vegan and Delicious for Every Meal

Barley salad is a vibrant, hearty dish that brings together the nutty flavor of barley with fresh vegetables and zesty dressings, making it a perfect choice for anyone seeking a nutritious and satisfying vegan meal.

Whether you’re looking for a light lunch, a side dish for dinner, or a make-ahead potluck favorite, barley salad offers versatility and robust flavor in every bite.

In this post, you’ll discover multiple delicious vegan barley salad recipes that are easy to prepare, packed with wholesome ingredients, and perfect for any season. From Mediterranean-inspired versions bursting with fresh herbs and lemon to colorful salads with roasted veggies and tangy tahini dressings, these recipes show just how adaptable barley can be.

Plus, barley’s chewy texture adds a wonderful contrast to crisp veggies, making these salads a delight to eat. Let’s dive into these wholesome, plant-powered barley salad recipes that are sure to become staples in your kitchen.

Why You’ll Love This Recipe

Barley salad is not only incredibly delicious but also offers numerous health benefits. Barley is rich in fiber, vitamins, and minerals, making it an excellent choice for digestive health and sustained energy.

These vegan recipes are free from animal products yet full of flavor and texture, proving that plant-based meals can be both nourishing and exciting.

These salads are also highly customizable and can be made ahead of time, perfect for meal prep or quick lunches. Whether you want something light and refreshing or more filling with beans and nuts, barley salad can accommodate your preferences.

Plus, it’s gluten-friendly if you use pearl barley or gluten-free if you substitute with gluten-free grains, making it accessible to many dietary needs.

Finally, barley salads are great for all seasons. Cool and crisp in summer, or paired with roasted root vegetables in fall, they make a flexible, wholesome dish you’ll return to time and again.

Ingredients

• 1 cup pearl barley, rinsed
• 3 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup Kalamata olives, pitted and sliced (optional)
• 1/4 cup toasted walnuts or almonds
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Equipment

• Medium saucepan with lid
• Large mixing bowl
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander or fine mesh strainer
• Salad serving bowl or airtight container for storage

Instructions

1. Cook the barley: In a medium saucepan, combine rinsed barley and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until barley is tender but chewy. Drain any excess water if needed and transfer barley to a large bowl to cool.
2. Prepare the vegetables: While barley cooks, chop cherry tomatoes, cucumber, red onion, parsley, and mint. If using, slice olives and toast nuts lightly in a dry pan over medium heat until fragrant.
3. Make the dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until emulsified.
4. Combine salad ingredients: Add chopped vegetables, chickpeas, olives, and toasted nuts to the cooled barley. Pour the dressing over the salad and toss gently to combine all flavors.
5. Adjust seasoning: Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
6. Chill and serve: For best flavor, refrigerate the barley salad for at least 30 minutes before serving, allowing the flavors to meld beautifully.

Tips & Variations

“For a Mediterranean twist, add sun-dried tomatoes, artichoke hearts, and a splash of balsamic vinegar to the dressing.”

Feel free to swap out the herbs for what you have on hand—cilantro or basil work well too. Roasted vegetables such as bell peppers, zucchini, or sweet potatoes add warmth and depth, perfect for cooler months.

Try incorporating cooked quinoa or farro for a mixed-grain salad. For extra protein, add baked tofu cubes or tempeh strips marinated in soy sauce and garlic.

If you prefer a creamier dressing, blend soaked cashews with lemon juice, garlic, and nutritional yeast for a luscious vegan “cheese” dressing.

Nutrition Facts

Serving Suggestions

This barley salad pairs wonderfully with grilled vegetables or a hearty soup for a balanced meal. It’s also excellent as a filling for pita bread or lettuce wraps for a light lunch option.

Serve chilled on a platter with fresh lemon wedges on the side for an extra bright touch. You can also add avocado slices on top for creaminess or sprinkle with toasted seeds like pumpkin or sunflower for crunch.

For a picnic or potluck, pack it in an airtight container and bring along some crusty vegan bread, like the Hamburger Bun Sourdough Recipe to complement the flavors and textures.

Conclusion

Barley salad is a fantastic vegan recipe that combines health, flavor, and ease of preparation in one vibrant dish. The nutty barley base provides a satisfying chew, while fresh vegetables and herbs add brightness and texture.

With endless variations possible, this salad can be adapted to suit your tastes and seasonal ingredients, making it a reliable, go-to meal throughout the year.

Whether you’re new to plant-based eating or a seasoned vegan, these barley salad recipes prove that wholesome ingredients can be transformed into exciting, delicious meals. Don’t forget to explore other vegan dishes such as the refreshing Half Runner Beans Recipe or the delightful Kodiak Banana Muffins Recipe for more plant-powered inspiration.

Embrace the versatility of barley and enjoy the fresh flavors of these hearty salads in your meal rotation!

More Vegan Barley Salad Recipes to Try

Mediterranean Barley Salad with Tahini Dressing

This recipe features barley tossed with sun-dried tomatoes, cucumbers, kalamata olives, and a creamy tahini-lemon dressing. It’s perfect for Mediterranean lovers seeking a rich, tangy salad with a nutty twist.

Ingredients:

• 1 cup pearl barley
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook barley according to package instructions and let cool.
2. Whisk tahini, lemon juice, garlic, salt, and pepper until smooth, adding water to thin if necessary.
3. Toss barley with veggies and olives, then drizzle with tahini dressing.
4. Garnish with parsley and serve chilled or at room temperature.

Roasted Vegetable Barley Salad

Roasted sweet potatoes, bell peppers, and red onions add a warm, caramelized flavor to this barley salad. Tossed with fresh greens and a balsamic vinaigrette, it’s a cozy yet fresh vegan dish.

Ingredients:

• 1 cup pearl barley
• 1 medium sweet potato, diced
• 1 red bell pepper, diced
• 1/2 red onion, sliced
• 2 cups baby spinach or arugula
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss veggies with 1 tablespoon olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
2. Cook barley and let cool.
3. Whisk remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper.
4. Combine barley, roasted veggies, and greens in a bowl; drizzle with dressing and toss gently.
5. Serve warm or chilled.

Spicy Southwest Barley Salad

For a zesty kick, this salad incorporates black beans, corn, jalapeño, and cilantro with a lime-cumin dressing. It’s vibrant, filling, and perfect for summer cookouts or packed lunches.

Ingredients:

• 1 cup pearl barley
• 1 cup black beans, cooked or canned
• 1 cup corn kernels (fresh or frozen)
• 1/2 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Cook barley and allow to cool.
2. In a large bowl, combine barley, beans, corn, jalapeño, and cilantro.
3. Whisk lime juice, olive oil, cumin, salt, and pepper; pour over salad and toss thoroughly.
4. Chill for 30 minutes before serving for best flavor.

For more inspiration on wholesome vegan meals, check out the Kikkoman Stir Fry Sauce Recipe for a quick and tasty dinner or the Lazy Cookie Cake Recipe for a sweet plant-based treat.

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