Our summer Barley Salad is flavored with a homemade Basil Lime Vinaigrette. Juicy blueberries for sweetness, baby greens for texture and toasted almonds for a bit of crunch make every forkful of our cold grain salad a taste of summer.
Salad season is here! And not just lettuce salads, grain salads too!
Add in fragrant fresh mint and sweet plump blueberries and this salad is screaming summer.
Lime gives it bright citrus notes and baby greens add a touch of lettuce. Red onion lends just the right amount of savory for a delicious side dish salad.
Our Barley Salad will complement your summer dinner menu for sure!
I developed this recipe for the U.S. Highbush Blueberry Council. Hop on over to their site and you’ll find some great information about blueberries!
Swirls of Flavor Recipe Tips
What baby greens can I use in this barley salad?
Any of the following tender greens will taste wonderful:
- Baby kale
- Baby romaine
- Baby spinach
- Dandelion greens
- Mixed baby greens
- Spring mix
How can I make this recipe into a main dish salad?
Top our Barley Salad with any of these cooked proteins and turn it into a main dish salad:
Ingredients you will need to make this recipe
- uncooked barley
- olive oil
- apple cider vinegar
- fresh basil
- fresh blueberries
- baby greens
- sliced almonds
- red onion
Easy Salad Recipes
Pesto Tomato Salad is an easy 4 ingredient recipe that will be the star on your table. Garden fresh tomatoes and red onion are tossed in a homemade pesto transforming juicy tomatoes into a recipe that’s bursting with fresh flavor and summertime goodness.
Jalapeno Lime Summer Fruit Salad , an easy fruit salad recipe that’s bursting with sweet juicy berries and watermelon, fresh mint, zesty lime and a hint of jalapeno heat, is a refreshing addition to your summer menu.
Make our Pesto Pasta Salad and toss pasta with pesto, tomatoes, bocconcini and Parmesan, just 5 ingredients, for a bowl full of fresh summertime flavors!
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- 1 cup uncooked barley , preferably pearl barley
- 2 Tbs. olive oil
- 2 Tbs. apple cider vinegar
- 2 Tbs. lime juice
- 1 tsp. lime zest
- 1 tsp. sugar
- ½ tsp. salt
- ¼ tsp. pepper
- 2 Tbs. chopped fresh basil leaves
- 2 cups fresh blueberries
- 2 cups baby greens , such as arugula or baby kale
- ½ cup sliced almonds , toasted
- ¼ cup chopped red onion
Cook barley according to package directions; let cool.
In serving bowl combine olive oil, vinegar, lime juice, lime zest, sugar, salt and pepper until blended. Stir in chopped basil.
Add cooked barley, blueberries, baby greens, almonds and red onion, tossing until evenly coated. Serve at room temperature or chilled.
Makes 8 cups.