Barley Salad with Pesto and Tomatoes
Barley Salad with Pesto and Tomatoes is a fresh, colorful, and satisfying dish made with pearl barley, homemade basil pesto, pine nuts, Parmesan, and juicy cherry tomatoes. It is an easy vegetarian recipe that works beautifully for a light lunch, dinner, picnic, or make-ahead meal.
The combination of chewy pearl barley, fragrant basil pesto, creamy Parmesan, and lightly seasoned tomatoes gives this salad plenty of flavor without making it heavy. Best of all, it can be prepared ahead of time and served chilled or at room temperature.
Why You’ll Love This Barley Salad
- Fresh and flavorful with homemade basil pesto
- Easy to prepare with simple ingredients
- Great for lunch, dinner, or picnics
- Naturally vegetarian
- Can be prepared ahead of time
- Easy to customize with mozzarella, salmon, avocado, or other vegetables
Ingredients
For the Barley Salad with pesto
- 250 g pearl barley
- 250 g cherry tomatoes or Pachino tomatoes
- Extra virgin olive oil, as needed
- Salt, to taste
For the Basil Pesto
- 100 g fresh basil leaves
- 50 g pine nuts
- 40 g Parmesan cheese, grated
- 1 garlic clove
- Extra virgin olive oil, as needed
- Salt, to taste
How to Make Barley Salad with Pesto and Tomatoes
1. Cook the Pearl Barley
Rinse the pearl barley thoroughly under cold running water to remove any dust or impurities.
Bring a large pot of water to a boil and add the barley. Cook according to the package directions, or until the grains are tender but still pleasantly chewy. This usually takes about 20 minutes.
Drain the cooked barley and briefly rinse it under cold water to cool it down. Set aside and allow it to drain well.
2. Make the Basil Pesto
While the barley is cooking, prepare the pesto.
Wash the basil leaves and gently dry them. Add the basil, pine nuts, Parmesan cheese, garlic, a pinch of salt, and extra virgin olive oil to a food processor or blender.
Blend until the ingredients form a smooth, creamy pesto. Add a little more olive oil if needed to reach your preferred consistency.
3. Prepare the Tomatoes
Wash the cherry tomatoes and cut them in half.
Place them in a bowl and season with a little extra virgin olive oil and salt. Toss gently and let them sit for about 5 minutes.
This short resting time allows the tomatoes to release some of their flavorful juices.
4. Combine the Salad
Place the cooled pearl barley in a large mixing bowl.
Add the basil pesto and seasoned tomatoes, including some of their flavorful juices. Gently toss everything together with a wooden spoon until the pesto is evenly distributed throughout the barley.
Taste and adjust the salt or olive oil if needed.
5. Serve
Transfer the barley salad with pesto to a serving bowl or individual plates.
Garnish with a few fresh basil leaves and serve immediately, or chill it in the refrigerator before serving.
Recipe Tips
For a milder pesto flavor, reduce the amount of garlic or remove the small inner germ from the garlic clove before blending.
If your pesto becomes too thick, add a little extra virgin olive oil until it reaches a smooth consistency.
Allowing the tomatoes to rest briefly before adding them to the barley helps their juices blend with the pesto and adds extra flavor to the finished salad.
For the best texture, avoid overcooking the pearl barley. It should be tender while retaining a slight bite.
Variations
Barley Salad with Mozzarella
Add small cubes of fresh mozzarella for a creamy and more substantial version. Mozzarella pairs particularly well with basil pesto and tomatoes.
Barley Salad with Salmon
For extra protein, add cooked or smoked salmon. The richness of salmon works especially well with the fresh pesto and barley.
Barley Salad with Avocado
Add diced ripe avocado just before serving for a creamy texture and mild flavor.
Barley and Vegetable Salad
You can also add vegetables such as cucumber, bell peppers, sweet corn, or arugula to create an even more colorful salad.
What to Serve with Barley Salad
This barley salad with pesto is filling enough to serve as a light main dish, but it can also be served as a side dish.
Try pairing it with grilled chicken, roasted vegetables, grilled fish, or a simple green salad for a complete meal.
How to Store Barley Salad
Store leftover barley salad with pesto in an airtight container in the refrigerator for up to 2 days.
If possible, remove the salad from the refrigerator a few minutes before serving so it can come closer to room temperature. Give it a gentle stir and add a small splash of extra virgin olive oil if it looks dry.
Frequently Asked Questions
Can I make barley salad ahead of time?
Yes. Barley salad is a convenient make-ahead dish. Prepare it several hours before serving and keep it refrigerated in an airtight container.
Can I serve barley salad cold?
Yes. This salad can be served chilled, at room temperature, or slightly cool depending on your preference.
What can I add to barley salad with pesto?
You can customize the salad with mozzarella, salmon, avocado, cucumber, sweet corn, arugula, or other fresh vegetables.
Is barley salad vegetarian?
Yes. This version is vegetarian because it contains pearl barley, vegetables, basil pesto, Parmesan, and pine nuts. Parmesan cheese is not suitable for a vegan diet, however.
How long does barley salad last in the refrigerator?
For the best quality, keep it in an airtight container and eat it within 2 days.
More Fresh Salad Ideas
If you enjoy fresh grain-based dishes, try experimenting with different combinations of vegetables, herbs, cheese, fish, and homemade dressings. Pearl barley is particularly versatile and works well in both simple salads and more filling meals.
