Tomato Cucumber Barley Salad

Barley is cooked until tender, then tossed with tomatoes, cucumber, pecorino romano, and other fresh ingredients for a delicious salad. It's a great potluck side for the summer!
Course Salad
Cuisine American
Keyword barley salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 268kcal


  • 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


  • 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.
  • Move the cooked barley to a large bowl, and add in all the remaining ingredients. That’s it! Enjoy!


Calories: 268kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 146mg | Fiber: 9g | Sugar: 2g