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.

Hearty Summer Vegetable Barley Salad

Phoebe 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

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Salad

Cuisine American

Servings 2 people

Calories 1916 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups barley hulled, cooked and cooled
• 2 cups arugula
• 1 cup cucumber grilled
• ⅓ 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

Instructions

 

• 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.

Nutrition

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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