Dinner · Gluten Free · Salads

Fresh Barley Salad with Lemon and Olive Oil Drizzle


Although many people don’t cook with barley often, it is a hearty grain filled with nutrients. Barley has a high fibre content, and is packed with antioxidants, minerals, and vitamins. Barley is also gluten free and makes for a great grain to add into your diet. If you haven’t already, try cooking with barley for a new way to mix up your meals and incorporate fibre into your diet.

This barley salad is fresh, simple, and perfect for lunch or dinner. The lemon and olive oil drizzle make this salad incredibly light and delicious. I love having this salad for a hearty and filling dinner, and bringing the leftovers to work for lunch.

Fresh Barley Salad with Lemon and Olive Oil Drizzle

  • Servings: 4
  • Time: 45 minutes
  • Print


  • 1 cup pearl barley
  • 1 teaspoon olive oil
  • 1 boneless, skinless chicken breast, sliced
  • Salt and pepper to taste
  • 1/2 cup spinach
  • 1 cup cherry tomatoes, halved
  • 3/4 bell peppers, diced
  • 1/4 green onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon lemon juice
  • 1 teaspoon olive oil


  1. Cook one cup of pearl barley according to package directions. Drain cooked barley and rinse in cold water. Allow to cool.
  2. Heat 1 teaspoon of olive oil in a pan over medium heat. Add sliced chicken breast to pan and season with salt and pepper to taste. Cook over medium heat for 8-10 minutes, or until fully cooked and golden.
  3. Roughly tear spinach into bite sized pieces. Add the spinach, halved cherry tomatoes, diced peppers, and sliced green onions to the barley. Add cooked chicken. Stir until combined.
  4. Season with salt and pepper. Drizzle in olive oil and fresh lemon juice.
  5. Serve cold.

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