Barley Salad with Corn and Zucchini Recipe

Name: Barley Salad with Corn and Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 cup pearl barley; 1/2 cup extra-virgin olive oil; 3 small zucchinis, cut into 1/2-inch chunks; 2 cups of corn (about 6 ears); salt and pepper to taste; 3 tablespoons red wine vinegar; 1/4 cup thinly sliced scallions; 1 cup finely chopped basil; 1/2 cup toasted walnuts

This barley salad with corn and zucchini is one of my favorites summer salads! I love sometimes grilling the vegetables instead of cooking. It is so easy and fast to make! It also makes an excellent side dish served warm, without the dressing I squeeze some lemon just before serving it.

Barley Salad with Corn and Zucchini

Ingredients

1/2 cup pearl barley
1/2 cup extra-virgin olive oil
3 small zucchinis, cut into 1/2-inch chunks
2 cups of corn (about 6 ears)
salt and pepper to taste
3 tablespoons red wine vinegar
1/4 cup thinly sliced scallions
1 cup finely chopped basil
1/2 cup tasted walnuts

Instructions

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 sea salt and freshly ground pepper to taste. Add the vegetables to the barley and let it cool.
Whisk the vinegar, the remaining 6 tablespoons of 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, walnuts and basil and toss.

Barley Salad with Corn and Zucchini

Course Salad, Side Dish

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

1/2 cup pearl barley
1/2 cup extra-virgin olive oil
3 small zucchinis, cut into 1/2-inch chunks
2 cups of corn (about 6 ears)
salt and pepper to taste
3 tablespoons red wine vinegar
1/4 cup thinly sliced scallions
1 cup finely chopped basil
1/2 cup toasted walnuts

Instructions

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 sea salt and freshly ground pepper to taste. Add the vegetables to the barley and let it cool.
Whisk the vinegar, the remaining 6 tablespoons of 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, walnuts and basil and toss.