Italian Barley Salad
- Preparation 30 min
- Cooking 55 min
- Servings 6
- Freezing I do not suggest
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🌿 Italian Barley Salad: fresh, hearty, and perfect all year round
Pasta salads and rice salads? Been there, done that. But barley salad is a surprising and delicious alternative that wins everyone over at the very first bite! I first discovered this recipe in Chianti, Tuscany, during a wine tasting outdoors in 2014, right across from the vineyards. It was around 2 p.m., I was tipsy and blissfully happy! This version is my adaptation—or at least what I remember… Since then, this Italian barley salad has become a staple at my table.
This recipe celebrates pearl barley, a nourishing and comforting grain that soaks up all the best Mediterranean flavors: olive oil, fresh tomatoes, crunchy peppers, and green olives. Chickpeas add a protein boost, while a generous ball of mozzarella di bufala brings creaminess and freshness. Everything is tied together with a drizzle of balsamic vinegar and fresh herbs for a result that’s simple, refined, and bursting with flavor.
Served warm, this salad is perfect as a vegetarian main dish, but it also pairs beautifully with summer barbecues, grilled fish, or even a charcuterie board. Versatile and crowd-pleasing, it works just as well for family dinners, picnics, or light weekday lunches. Plus, it keeps wonderfully, making it a convenient recipe to prepare ahead of time.
If you’re looking for an original, nourishing salad recipe inspired by authentic Italian flavors, this Italian barley salad is exactly what you need. A culinary journey that transports you straight to the heart of Tuscany—without leaving your kitchen!
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✅ The right temperature
This salad is best enjoyed warm. If you have leftovers in the fridge, let them come back to room temperature before serving. It also makes a fantastic vegetarian main dish!
✅ Make ahead
Cook the barley and chickpeas in advance, then assemble with the vegetables and mozzarella just before serving to keep everything fresh.
✅ Switch up the cheese
No mozzarella di bufala on hand? Try burrata, feta, or even shaved Parmesan for a different twist.
✅ Customize the veggies
Swap the bell pepper for grilled zucchini, roasted eggplant, or cherry tomatoes to change up the flavors.
✅ A finishing touch
Add a few fresh basil leaves, a drizzle of high-quality extra-virgin olive oil, or even toasted pine nuts for an extra Mediterranean vibe.
Italian Barley Salad
- 1 ½ cups (375 ml) uncooked pearl barley
- ¼ cup (60 ml) olive oil (approx.)
- 1 shallot, finely chopped
- 1 ½ red bell peppers, cut into strips, then halved
- 1 can (19 oz / 540 ml) chickpeas, rinsed well
- 20 large green olives, pitted and halved
- 10 sprigs fresh chives, finely chopped
- 2 fresh tomatoes, cut into large cubes
- 1 ball (10 oz / 300 g) mozzarella di bufala
- Balsamic vinegar
- Fleur de sel
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Preparation
- Rinse the pearl barley and set aside.
- In a large saucepan over medium heat, add 1 tbsp olive oil and sauté the shallot for 2 to 3 minutes. Add the barley, stir well, and cook for 1 more minute.
- Pour in enough water to cover the barley by about 2 inches (5 cm) and stir. Bring to a boil, reduce the heat, and simmer covered for 35 to 40 minutes, or until the barley is tender. (If the pearl barley is not fully cooked and the water has evaporated, add a bit more and continue cooking a few more minutes.) Drain in a colander, rinse under lukewarm water, and drain well. Transfer to a large mixing bowl, drizzle with 2 to 3 tbsp olive oil, and toss to coat.
- In a large skillet over medium heat, add 2 tsp olive oil. Add the bell pepper and sauté for 4 to 5 minutes, until cooked but still crisp. Season with salt and pepper, then add to the bowl.
- In the same skillet, still over medium heat, add the chickpeas and toast for 4 to 5 minutes, stirring often, until golden and fragrant. Add them to the bowl along with the olives and chives. Season again with salt and pepper and mix everything together.
- Divide among plates, top with tomato cubes and pieces of mozzarella. Finish with a drizzle of olive oil (about 2 tbsp), balsamic vinegar, and a sprinkle of fleur de sel just before serving.
Yes! The barley, chickpeas, and sautéed vegetables can all be cooked the day before. Assemble everything just before serving and add the fresh mozzarella at the end.
Burrata, feta, or shaved Parmesan are all excellent substitutes, each bringing a unique texture and flavor.
It’s best served warm, but you can also enjoy it at room temperature. If eating leftovers from the fridge, let them sit a few minutes before serving.
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