This easy barley salad is packed with fresh veggies, salty feta, and a simple lemon vinaigrette. It’s a great make-ahead side dish or light lunch that is delicious served warm or cold!

Easy Barley Salad
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Why I Love This Recipe

If you’re not familiar with barley, it is nutty, chewy, and makes the perfect base for hearty grain salads. Paired with crisp sugar snap peas, sweet green peas, and tangy feta, this easy recipe hits all the right notes. The whole grain makes it filling, while the veggies and lemony vinaigrette keep it light and fresh. It’s a great side dish or main dish and it’s perfect for meal prep.

​What is Barley?

Barley is a whole grain with a mild, nutty flavor. It’s sort of similar to brown rice, but it has a heartier, chewier texture. There are a few types, but the most common in grocery stores is pearled barley, which has the outer husk and some of the bran removed. It cooks faster and has a softer texture, making it great for recipes like this one. Barley is a complex carb with fiber, vitamins, and minerals like selenium and magnesium, meaning it’s good for your gut and keeps you feeling full. 

Ingredients & Substitutions

  • Barley – Pearled barley works best for this recipe. When it’s cooked, it’s tender, but still has a nice bite. I used Bob’s Red Mill pearl barley. You can use other types of barley, just adjust the cooking time according to the package directions.
  • Peas – I use frozen green peas for convenience. No need to thaw before blanching! Canned peas work fine too, but they don’t hold their color as well as frozen peas.
  • Sugar Snap Peas – These add a satisfying crunch and a hint of sweetness. I love the texture they add to this salad.
  • Feta – Crumbled feta gives the salad a creamy, salty kick. I prefer a block of feta, crumbled, rather than pre-crumbled cheese. Pre-crumbled cheese contains anti-caking agents that can make the cheese feel a bit dusty.
  • Vinaigrette Dressing – The dressing is a simple combination of extra virgin olive oil, mustard, thyme, fresh lemon juice, and honey for a flavorful dressing that ties it all together.

How to Make a Barley Salad

Rinse your barley until the water runs clear. Simmer it in salted water for about 25-30 minutes or until tender. Drain off any excess water and let it cool.
Bring a pot of water to a boil and set up an ice bath. Boil the green peas and chopped sugar snap peas for just 2 minutes, then plunge them into the cold water to keep them crisp and vibrant.
In a small bowl, whisk together the dressing.
Combine the cooled barley, blanched peas, and feta in a large mixing bowl. Drizzle with the vinaigrette and toss to combine. Season with additional salt if needed.

Tips & Tricks

  • You can make this salad ahead of time. It tastes even better the next day!
  • Swap feta for goat cheese or use a vegan feta if you want to keep this dairy-free.
  • Add sliced almonds if you want a little crunch.
  • Try adding chopped fresh mint or basil for a different flavor.
  • Feel free to add other veggies like red onion, cherry tomatoes, or fresh herbs if you have them!

What to Serve with Barley Salad

I love enjoying this salad as a main dish! I usually pair it with some crispy pita chips or homemade naan. But it can also be a side dish to pair with your favorite protein! Try it with this easy baked tempeh for a protein packed meal!

How to Store Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The barley may absorb more dressing as it sits, so feel free to refresh it with a drizzle of olive oil and a squeeze of lemon before serving.

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Barley Salad

Easy Barley Salad

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 cups 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This bright and refreshing barley salad is packed with fresh veggies, salty feta, and a simple lemon vinaigrette. It’s a great make-ahead side dish or light lunch that’s just as delicious served cold as it is at room temperature!

Ingredients

Units Scale

For the salad:

  • 1 cup barley, dry
  • 3 cups water
  • 2 teaspoons salt
  • 1 cup frozen peas
  • 1 cup sugar snap peas, chopped into 1/2” pieces
  • 1/2 cup crumbled feta cheese

For the dressing:

  • 3/4 teaspoon honey
  • 1 1/2 teaspoons whole grain mustard
  • 3 tablespoons olive oil
  • 1/4 teaspoon dried ground thyme
  • 2 teaspoons lemon juice

  • 1/2 teaspoon salt

Instructions

  1. In a strainer or colander, rinse the barley until the water runs clear.
  2. Transfer the barley to a pot and add 3 cups of water and 2 teaspoons of salt.
  3. Bring to a boil, reduce heat to low, and simmer for 25-30 minutes until most of the water is absorbed and the barley is tender.
  4. Drain any remaining water and allow the barley to cool. Transfer to a large bowl.
  5. Fill the pot with 2 cups of water and bring to a boil.
  6. Fill a large bowl with ice water.
  7. Add the peas and sugar snap peas to the boiling water and let them cook for 2 minutes or until bright green.
  8. Use a slotted spoon to immediately transfer peas into ice water to stop the cooking process.
  9. Whisk the vinaigrette ingredients in a small jar.

  10. Combine the barley, peas, snow peas, and feta and drizzle with the vinaigrette. Toss until combined and season with additional salt if needed.