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Barley Salad Recipe | Healthy Salad Recipe | Easy & Tasty Barley | How to Cook Barley | Vegan Barley

Updated: Jan 25, 2023

My new favourite grain is Barley!! I just love the texture and versatility of it! If you've never tried it, now is the time! I'm going to show you how to make it so that you can eat it on its own, in a salad or in any other dish you like!

So come join me as I introduce you to this lovely, healthy grain!

Barley Salad Recipe Cooking Time: 22 Minutes (Approx)

Serves 3-4 People


For the Barley:

  • 1 Cup Pearl Barley

  • 2 Cups Hot Water

  • 1 Chicken or Veg Stock Cube

For the Salad:

  • 1/2 Red Pepper, Chopped

  • 1/2 Cucumber, Seeded & Chopped

  • 1/2 Small Red Onion, Chopped

  • 1/4 Cup Packed Chopped Parsley

For the Dressing:

  • 1 Garlic Clove, Crushed1 Lemon, Juiced

  • 1 TBSP Red Wine Vinegar

  • 2 TBSP Light Olive Oil

  • Salt & Pepper to Taste


Place the Barley in a sieve and rinse it under warm running water until the water runs clear.

Place the washed Barley in your Instant Pot, pressure cooker or pan. If you are using a pan, to boil the barley, add an additional cup of water.

In a heat proof measuring jug, mix 1 cube cube of stock and 2 cups of hot water. Stir until the stock cube dissolves. Add this to the Instant Pot.

Cook the Barley on high pressure for 22 minutes. Be sure the valve is closed and the "keep warm" button is turned off.

For pressure cooking, pressure cook for 20 minutes on a medium low heat.

For stove-top cooking, add 3 cups of water instead of two and bring to a boil. Then lower the heat and simmer, partially covered, for 40-50 minutes, until the barley is tender.

Once the barley is cooked, release the pressure. You can release it naturally if you're not in a rush. Most of the moisture remaining in the Instant Pot will get absorbed as the barley cools.

Let the barley cool so you can add it to the salad.

Meanwhile, chop up your vegetables. You can choose whichever vegetables you like, but make sure they are colourful. You can also add beans, seeds & nuts and cooked chicken if you eat meat.

Make the dressing with all the dressing ingredients. I like to use an empty jar for this, so I can easily shake the dressing.

Combine the salad by adding the barley and vegetables together and pouring the dressing over it. Mix together. Let the salad rest for a few minutes before serving so the barley can absorb the dressing a bit.

This salad can be made ahead of time and will last a few days in the fridge, depending on the vegetables used.



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