Summer Vegetable Barley Salad

by Phoebe Green
Summer Vegetable Barley Salad

During the summer, I get excited to wander the farmer’s market. I love perusing the varieties of summer squash and thinking up combinations I can utilize my grill for. I make slight variations of this Summer Vegetable Barley Salad recipe every year.

The core ingredients of summer vegetables, whole grain and basil vinaigrette, stay the same. This is a great make-ahead dish for summer guests and barbecues. I prep everything and then leave plating the arugula for the last bit. The barley and vegetables are filling, while the basil dressing adds a nice fresh bite.

Summer Vegetable Barley Salad

Hearty Summer Vegetable Barley Salad

Phoebe GreenPhoebe Green
I make slight variations of this summer vegetable barley salad recipe every year. The barley and vegetables are filling, while the basil dressing adds a nice fresh bite.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 2 people
Calories 1916 kcal


  • 2 cups barley hulled, cooked and cooled
  • 2 cups arugula
  • 1 cup cucumber grilled
  • cup olives
  • ½ cup tomatoes sliced
  • 1 ¼ cups olive oil extra virgin
  • ½ cup white wine vinegar
  • 1 cup fresh basil firmly packed
  • 2 cloves garlic
  • 1 pinch salt
  • 1 pinch pepper


  • Spray a medium-hot grill with extra virgin olive oil non-stick spray.
  • Grill vegetables in batches until they begin to lose their buoyancy and have grill marks on both sides (varies based on the vegetable).
  • Set vegetables aside to cool.
  • Place the 2 cloves of garlic in a food processor and run until minced.
  • Add the basil and while the food processor is running, begin to stream in the white wine vinegar and the olive oil.
  • Run into everything fully incorporated; add salt and pepper to taste.
  • Layer the bottom of a serving dish with the arugula.
  • Cube the grilled vegetables and mix them with the barley.
  • Add the dressing to the bowl and mix until fully incorporated.
  • Pile the barley and vegetable mixture on the arugula.
  • Can add extra basil or arugula to the top as a garnish.


Calories: 1916kcalCarbohydrates: 141gProtein: 25gFat: 143gSaturated Fat: 20gPolyunsaturated Fat: 17gMonounsaturated Fat: 102gSodium: 410mgPotassium: 1166mgFiber: 34gSugar: 4gVitamin A: 1595IUVitamin C: 14mgCalcium: 149mgIron: 9mg

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