Barley Salad with Corn and Zucchini

  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Kosher salt

1/2 cup pearl barley

1/2 cup extra-virgin olive oil

3 small zucchini, cut into 1/2-inch chunks

6 ears of corn, kernels cut off

Freshly ground pepper

3 tablespoons red wine vinegar

4 scallions, thinly sliced

1 cup finely chopped fresh basil

3/4 cup crumbled goat cheese


Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.

Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.

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