Barley Salad with Roasted Tomatoes, Corn & Zucchini

Tomato, corn & zucchini barley salad in a bowl.

No ratings yet

Barley Salad with Roasted Tomatoes, Corn & Zucchini

Dressed in red wine vinaigrette, this easy barley salad has an entire sheet pan of roasted tomatoes, corn and zucchini stirred into the cooked grains.

Prep Time10

Cook Time30

Total Time40

Course: Side Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For salad

1 pint cherry tomatoes or grape tomatoes, halved
2 ears corn, kernels sliced off
2 medium zucchini, quartered lengthwise and sliced 1/4-inch-thick
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup pearl barley
3 cups water
3 scallions, thinly sliced
2 tablespoons chopped parsley

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
Juice of 1 lemon
1/4 cup olive oil

Instructions

Preheat the oven to 400 degrees F.
On a sheet pan, toss the tomatoes, corn and zucchini with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread them into a single layer across the pan, arranging the tomatoes, so they are cut side up.
Roast the vegetables for 30-35 minutes until they are tender and just starting to brown at the edges.
While the vegetables are in the oven, make the barley. In a medium saucepan, combine the barley and water. Bring to a boil, reduce heat and simmer for 12 minutes until the grains are tender, but still chewy. Let stand for 2-3 minutes and fluff with a fork. Drain the remain water if necessary. Transfer to a large bowl.
For the vinaigrette, whisk the garlic, mustard, oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, vinegar, lemon juice and 1/4cup olive oil in a small bowl.
Stir half the vinaigrette into the barley.
Fold in the roasted vegetables, scallions and parsley. Drizzle in additional vinaigrette as desired.

Notes

You can use farro or brown rice instead of barley. Rice will make the recipe gluten free.

The barley and vinaigrette can be made up to 3 days in advance. Store them in separate airtight containers in the refrigerator. Let them sit out at room temperature for 15 minutes before assembling the salad.

You can store leftovers in the fridge up to 4 days.

Optional Additions

Pitted kalamata olives
Diced or sliced Persian or English cucumbers
Baby arugula or spinach
Crumbled feta or goat cheese or grated Parmesan.
Diced avocados
Chopped hard-boiled eggs

Nutrition