Warm Barley-Vegetable Salad
Submitted by joensandi
Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that’s vegan and ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minChewy pearl barley tossed with tender-crisp zucchini, juicy chopped tomatoes, fresh cilantro, and a bright squeeze of lime. This warm salad is hearty enough for a main course but light enough to serve alongside grilled fish or chicken.
Everything cooks in one skillet in about 30 minutes, assuming you’ve already got your barley cooked. No oil needed. The onions soften in a splash of vegetable broth, which keeps the whole dish clean and naturally vegan.
Serve it warm or let it come to room temperature. Either way, the lime and cilantro keep things fresh and lively.
Variations
- Swap the squash: Patty pan squash or yellow summer squash work just as well as zucchini.
- Add protein: Toss in chickpeas or white beans to make it a more substantial meal.
- Grain swap: Farro or quinoa can stand in for barley if that’s what you have on hand.
Pro Tips
- Cook a big batch of barley on the weekend and store it in the fridge. This salad comes together in minutes with pre-cooked grains.
- Don’t overcook the zucchini. You want it tender-crisp, not mushy.
- Add the lime juice and cilantro right at the end to keep their flavors bright and punchy.
Ingredients
Directions
In a large skillet or wok, combine the onion, 2 tablespoons of the broth or water, thyme and pepper flakes, and cook over medium-high heat for 10 minutes, or until onion is tender and just begins to brown, stirring occasionally.
Add the remaining broth or water, the squash and barley; cover and cook for about 5 minutes, or until squash is tender-crisp.
Add remaining ingredients, and stir thoroughly to combine.
Serve, or re-cover and refrigerate.
Bring almost to room temperature before serving.
NOTE: Patty pan, also known as white bush or scallop squash, also can be used.
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