Tomato Cucumber Barley Salad

Have you ever tried barley?

It seems that 5 years ago you wouldn’t necessarily be able to find it at the local grocery store.

But apparently, America is going through a specialty grain explosion.

Quinoa, farro, barley, couscous…people are eating more and more of these things on a regular basis.

Barley is definitely my favorite out of these (and it doesn’t hurt that it’s also really cheap).

Throw it with some diced cucumbers (video below on how to seed and dice it), some tomatoes, and herbs for a delicious salad!


Tomato Cucumber Barley Salad


  • 1 cup pearled barley
  • 2 cups water (or vegetable stock)
  • pinch of salt
  • 1/4 cup red onion, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • pinch of sugar
  • 1/2 pint grape tomatoes
  • 1/2 cup diced cucumber, peeled and seeded
  • 1/4 cup chopped parsley
  • 1/8 cup grated pecorino romano


  1. If you have one, the easiest way to cook the barley is in a rice cooker. All you have to do is throw the barley, water or vegetable stock, and a pinch of salt in, and push the button. If you don’t have a rice cooker, cook it in a saucepan by bringing it to a boil, then reducing to a simmer, and cooking for 30 minutes with a lid on.
  2. Move the cooked barley to a large bowl, and add in all the remaining ingredients. That’s it! Enjoy!
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