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Barley Salad

Barley Salad
  • Prep: 5 minutes
  • Cook: 40-50 minutes
  • Serves: 4-6
  • Yield: 4 cups
A great summer salad to beat the heat. Shop your local farmers market for ingredients. Recipe by Dean Fuller.

Categorized: Side Dishes


  • 3 cups water
  • 1 cup Idaho pearled barley
  • 1 bunch green onions, sliced- (Available during the Idaho Farmers Market season)
  • 1/4 cup flat-leaf parsley leaves, chopped finely
  • 2 tablespoons mint leaves, chopped- Idaho
  • 2 handfuls of fresh basil chopped- Idaho
  • 1 cucumber, diced (Available at your Idaho Farmers Markets during season)
  • 6 oz premium ham, diced- Idaho
  • 1/4 cup yellow or orange tomatoes
  • 1-2 bell peppers, diced- Your Local Farmers Market
  • 1/4 cup canola or olive oil
  • 1 clove garlic, minced
  • 1/2 cup freshly squeezed lemon juice
  • Sea Salt and freshly ground pepper

  1. In a saucepan, combine water and barley. Bring to a boil, reduce heat to low and simmer until barley is tender, 40-45 minutes. Drain and rinse barley and set aside to cool. Place green onions, cucumber, tomatoes, parsley, basil and mint in a large bowl. Add cooked barley and ham. Toss to combine. In a small bowl, whisk together oil, garlic, and lemon juice. Season to taste with salt and pepper, then drizzle over barley salad, stirring to combine well. Taste and adjust seasoning with salt and pepper. Serve at room temperature or cold.
  2. Alternatives to this recipe: Add zucchini, cooked beets or feta cheese from Ballard Family Dairy and Cheese.