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Tomato Barley Salad

I like to serve this fuss-free salad alongside barbecued chicken for a hot summer evening dinner on the deck.—Sandi Lange, Sherwood Park, Alberta
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    12 servings


  • 4 cups cold cooked medium pearl barley
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup canola oil
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 4 cups halved cherry tomatoes
  • 2 cups frozen corn, thawed


  • Place barley in a large bowl. In a small bowl, combine the cheese, oil, basil, garlic, salt and pepper. Pour over barley; toss to coat. Stir in tomatoes and corn. Cover and refrigerate for 2 hours.
Nutrition Facts
3/4 cup: 320 calories, 6g fat (1g saturated fat), 2mg cholesterol, 151mg sodium, 60g carbohydrate (3g sugars, 12g fiber), 9g protein.

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