25+ Delicious and Healthy Summer Barley Recipes to Try This Season

When summer rolls around, we all start to crave lighter, fresher meals that highlight the season’s vibrant produce.

But you don’t have to rely solely on salads and fruits to make your summer dishes exciting.

Enter barley, the versatile whole grain that’s both hearty and healthy, and perfect for summer.

Barley is a fantastic addition to summer recipes because it’s nutritious, quick to cook, and can be used in a variety of dishes, from refreshing salads to satisfying main courses.

In this blog, we’re bringing you 25+ summer barley recipes that are perfect for hot days.

These recipes combine the wholesome goodness of barley with the season’s best ingredients like juicy tomatoes, fresh herbs, sweet fruits, and colorful vegetables.

Whether you’re grilling, mixing up a salad, or making a grain-based bowl, these recipes are packed with flavor, texture, and nutrients.

Let’s dive into these summer-friendly barley dishes that will quickly become your go-to meals for the season!

25+ Delicious and Healthy Summer Barley Recipes to Try This Season

As the temperatures rise, the need for light, nutritious meals that won’t weigh you down becomes more important than ever.

Barley, with its chewy texture and mild, nutty flavor, offers the perfect base for creating vibrant and satisfying dishes that are ideal for summer.

From refreshing salads to grain bowls and savory stir-fries, barley pairs beautifully with fresh herbs, vegetables, and fruits, giving you countless ways to explore the season’s flavors.

These 25+ summer barley recipes will help you elevate your summer meals, bringing in fresh seasonal produce while adding the hearty goodness of barley.

Whether you’re hosting a summer BBQ, packing a picnic, or simply enjoying a quick weeknight meal, these recipes will inspire you to make the most of the season.

So, the next time you’re looking for a wholesome, filling, and flavorful dish, look no further than barley.

Mediterranean Barley Salad with Lemon-Herb Vinaigrette

Barley becomes the perfect canvas for bold Mediterranean flavors in this refreshing summer salad.

Packed with juicy cherry tomatoes, crisp cucumbers, kalamata olives, and creamy feta, this dish offers a delightful mix of textures and tastes, all brought together with a zesty lemon-herb vinaigrette. It’s nutritious, hearty, and perfect for picnics, BBQs, or easy lunches on hot days.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/3 cup red onion, finely chopped
• 1/3 cup kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

For the Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the barley in water or broth according to package instructions (about 30–40 minutes). Drain and let cool.
2. In a large bowl, combine the cooled barley, tomatoes, cucumber, red onion, olives, and feta.
3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
4. Pour the vinaigrette over the salad and toss to combine. Garnish with fresh parsley.
5. Chill for at least 30 minutes before serving to allow flavors to meld.

This salad is a flavor-packed, no-fuss meal that stays fresh for days.

It’s a crowd-pleaser for summer gatherings and makes the most of seasonal produce. Feel free to customize with grilled chicken or chickpeas for added protein.

Grilled Corn and Barley Succotash

This vibrant twist on traditional succotash blends smoky grilled corn with hearty barley, bell peppers, and creamy lima beans.

It’s a rustic and filling side dish that pairs beautifully with grilled meats or can be enjoyed on its own. The smoky-sweet flavor profile and fresh herbs make it a perfect match for warm summer nights.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 ears corn, husked
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup lima beans (frozen and thawed or fresh)
• 2 green onions, sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh basil or parsley, chopped

Instructions:

1. Cook the barley in water or broth until tender. Drain and set aside.
2. Grill corn on a hot grill until lightly charred, about 8–10 minutes. Let cool, then cut kernels from the cob.
3. In a large skillet, heat olive oil and butter over medium heat. Add bell peppers and sauté for 3–4 minutes.
4. Add lima beans and cooked barley, cooking for another 3 minutes.
5. Stir in grilled corn, smoked paprika, salt, and pepper. Cook for another 2–3 minutes until everything is heated through.
6. Remove from heat and toss in green onions and fresh herbs.

This summer succotash is a colorful, nutritious dish that celebrates seasonal vegetables and the satisfying chew of barley.

It’s a great way to sneak more fiber into your meals while keeping things fresh and flavorful.

Chilled Barley and Mango Breakfast Bowl

Barley isn’t just for savory dishes—it shines in this tropical-inspired breakfast bowl that’s cool, creamy, and naturally sweet.

With juicy mango, coconut milk, and a hint of lime, it’s like a vacation in a bowl. A great make-ahead breakfast or a refreshing midday treat, especially when the sun is blazing.

Ingredients:

• 1 cup pearled barley
• 2 cups water
• 1/2 cup coconut milk (light or full-fat)
• 1 ripe mango, diced
• 2 tbsp shredded coconut
• 1 tbsp honey or maple syrup
• Zest of 1 lime
• Juice of 1/2 lime
• Pinch of salt
• Optional toppings: chia seeds, fresh mint, extra mango or berries

Instructions:

1. Cook barley in water until tender, about 30–35 minutes. Drain and cool completely.
2. In a bowl, mix cooled barley with coconut milk, honey, lime zest, lime juice, and salt.
3. Gently fold in diced mango and shredded coconut.
4. Chill in the refrigerator for at least 1 hour or overnight.
5. Serve topped with extra mango, mint, or chia seeds as desired.

This chilled barley bowl is a dreamy way to beat the heat while fueling your day with fiber and complex carbs.

It’s both indulgent and wholesome, offering a cooling, tropical twist on a traditional grain.

Spicy Barley and Black Bean Tacos

A vibrant, flavorful dish that’s both satisfying and full of bold flavors, these Spicy Barley and Black Bean Tacos are perfect for summer evenings.

Barley serves as a hearty base that pairs beautifully with the smoky heat of chipotle peppers and the rich, earthy black beans. Served in warm tortillas with fresh toppings, this dish is a fun, vegetarian twist on taco night.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 chipotle pepper in adobo sauce, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup cilantro, chopped
• 1/4 cup red onion, thinly sliced
• Lime wedges, for serving

Instructions:

1. Cook the barley in water or broth according to package directions (about 30–40 minutes), then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add black beans, chipotle pepper, cumin, and smoked paprika. Cook, stirring occasionally, for about 5 minutes, until heated through and fragrant.
3. Warm the tortillas in a dry skillet or microwave.
4. To assemble the tacos, spoon a generous amount of barley and bean mixture into each tortilla.
5. Top with fresh avocado, cilantro, red onion, and a squeeze of lime juice.

These tacos are packed with complex flavors and textures.

The chewy barley, smoky chipotle, creamy avocado, and fresh cilantro create a flavor explosion that’s sure to delight your taste buds. Perfect for summer weeknights or weekend gatherings.

Barley and Roasted Vegetable Buddha Bowl

This nourishing and hearty Buddha bowl is a perfect balance of protein, fiber, and vitamins.

Roasted seasonal vegetables like sweet potatoes, carrots, and bell peppers are paired with barley and a creamy tahini dressing. It’s a wholesome meal that’s both filling and energizing, ideal for hot summer days when you crave something light yet satisfying.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, cubed
• 2 carrots, peeled and sliced
• 1 bell pepper, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp sesame seeds (optional)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (to thin dressing)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potatoes, carrots, and bell pepper in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
2. Cook the barley in water or broth according to package instructions (about 30 minutes). Drain and set aside.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to make the dressing.
4. To assemble the bowls, divide the cooked barley between 2–4 bowls. Top with roasted vegetables and drizzle with tahini dressing.
5. Sprinkle with sesame seeds for a little extra crunch, if desired.

This Buddha bowl is a complete meal that provides everything you need for a balanced diet—carbs, protein, healthy fats, and plenty of vitamins.

The roasted veggies are sweet and savory, while the tahini dressing ties everything together with its creamy richness. Perfect for a light yet filling lunch or dinner!

Barley and Peach Summer Pudding

A refreshing twist on traditional summer puddings, this Barley and Peach Summer Pudding is light, fruity, and naturally sweet.

Combining the wholesome chew of barley with juicy peaches and a touch of honey, this dessert is perfect for hot weather when you want something cool, sweet, and satisfying. It’s a great way to showcase seasonal fruit while indulging in a healthy treat.

Ingredients:

• 1 cup pearled barley
• 2 cups water
• 2 ripe peaches, peeled and diced
• 1/4 cup honey or maple syrup
• 1/4 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup almond milk (or any milk of choice)
• Fresh mint, for garnish

Instructions:

1. Cook the barley in water until tender, about 30–35 minutes. Drain and let cool.
2. While the barley cools, place the diced peaches in a saucepan with honey, cinnamon, and vanilla. Cook over medium heat for 5–7 minutes until the peaches release their juices and become tender.
3. In a large mixing bowl, combine the cooled barley with the peach mixture and almond milk. Stir until well combined.
4. Spoon the barley and peach mixture into individual serving cups or bowls. Chill for at least 1 hour before serving.
5. Garnish with fresh mint leaves before serving.

This dessert is a healthy way to indulge in summer’s best peaches.

The barley adds texture and depth, making this pudding both satisfying and refreshing. Perfect for a light, cooling treat at the end of a summer meal.

Barley and Shrimp Summer Stir-Fry

This Barley and Shrimp Summer Stir-Fry brings together the nutty, chewy texture of barley with tender shrimp and a medley of colorful summer vegetables.

Quick to make and packed with flavors from fresh garlic, ginger, and soy sauce, this stir-fry is the perfect light dinner option that still leaves you feeling full and satisfied.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup snap peas, trimmed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions:

1. Cook the barley in water or broth according to package instructions (about 30 minutes). Drain and set aside.
2. In a large skillet or wok, heat olive oil over medium-high heat. Add shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
3. In the same pan, add garlic, ginger, and red pepper flakes. Sauté for 1-2 minutes, then add the bell pepper, zucchini, and snap peas. Stir-fry for another 5 minutes until vegetables are tender-crisp.
4. Add the cooked barley, shrimp, soy sauce, rice vinegar, and sesame oil to the skillet. Toss to combine and heat through.
5. Serve topped with sliced green onions and sesame seeds.

This stir-fry is a vibrant, protein-packed dish that brings the best of summer vegetables together with tender shrimp and the satisfying chew of barley.

The sesame oil and soy sauce create a rich, savory base that pairs wonderfully with the fresh ingredients. Perfect for a weeknight dinner or a quick meal when you’re craving something fresh and flavorful.

Sweet and Savory Barley Porridge with Cinnamon Apples

This Sweet and Savory Barley Porridge with Cinnamon Apples is a comforting yet refreshing dish that’s perfect for a leisurely summer breakfast.

The warm barley combines with spiced cinnamon apples and a drizzle of maple syrup for a sweet, satisfying start to your day. It’s like a cozy bowl of oatmeal but with the wholesome texture of barley.

Ingredients:

• 1 cup pearled barley
• 2 cups water or milk (dairy or non-dairy)
• 2 apples, peeled, cored, and sliced
• 1/2 tsp ground cinnamon
• 1 tbsp maple syrup (or honey)
• 1/4 cup chopped walnuts or pecans
• Pinch of salt
• 1/4 tsp vanilla extract
• Greek yogurt (optional, for topping)

Instructions:

1. Cook the barley in water or milk until tender, about 30 minutes. Drain, and set aside.
2. While the barley cooks, heat a small pan over medium heat and add the sliced apples. Sprinkle with cinnamon and cook for 5-7 minutes until the apples soften and begin to caramelize.
3. Stir the cooked barley into the pan with the apples, adding maple syrup, a pinch of salt, and vanilla extract. Mix well and heat through.
4. Serve in bowls, topped with chopped walnuts or pecans and a spoonful of Greek yogurt for creaminess.

This porridge is the perfect balance of sweet and savory, with the richness of cinnamon-spiced apples and the heartiness of barley.

It’s a warm and comforting dish that’s ideal for early summer mornings when you want something filling but not too heavy.

Barley and Tomato Gazpacho Soup

This Barley and Tomato Gazpacho Soup is a refreshing, chilled dish that’s packed with summer flavor.

The barley provides a hearty texture, while the blend of ripe tomatoes, cucumbers, and bell peppers makes it a vibrant, nutrient-dense soup. It’s a cooling dish for hot days and a great way to enjoy fresh summer produce.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp smoked paprika (optional)

Instructions:

1. Cook the barley in water or broth until tender, about 30 minutes. Drain and set aside to cool.
2. In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, garlic, and basil. Blend until smooth, adding a little water if necessary to thin it out.
3. Stir in the cooked barley, red wine vinegar, olive oil, salt, pepper, and smoked paprika. Adjust seasoning to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve chilled with extra basil leaves for garnish.

This gazpacho is an ideal dish for a hot summer day.

The barley adds substance to the traditionally light, refreshing soup, making it a complete meal. The smoky paprika gives it a little depth, while the freshness of the tomatoes and cucumbers brings a burst of summer in every bite.

Barley and Watermelon Feta Salad

This Barley and Watermelon Feta Salad is a perfect dish to bring to summer gatherings.

The sweetness of fresh watermelon, the saltiness of feta, and the chewy texture of barley come together to create a satisfying yet refreshing salad. A drizzle of balsamic glaze adds a rich, tangy finish, making this salad a showstopper at any BBQ or picnic.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 3 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 tbsp balsamic glaze (optional, for drizzling)

Instructions:

1. Cook the barley in water or broth according to package directions (about 30 minutes). Drain and set aside to cool.
2. In a large bowl, combine the cooked barley, cubed watermelon, feta, and chopped mint.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour over the salad and toss gently to combine.
4. Drizzle with balsamic glaze if desired and serve chilled.

This salad is a true celebration of summer’s best produce. The juicy watermelon and tangy feta pair perfectly with the nutty barley, and the mint adds a refreshing pop.

This dish is light yet filling, making it an ideal side or main for hot weather.

Barley and Grilled Veggie Skewers

These Barley and Grilled Veggie Skewers are a fun and interactive way to enjoy summer grilling.

The barley works wonderfully as a base, while the assortment of colorful grilled vegetables provides both flavor and texture. Drizzled with a tangy lemon and herb dressing, these skewers are perfect for a light dinner or a summer BBQ.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 8–10 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Cook the barley in water or broth according to package instructions (about 30 minutes). Drain and set aside to cool.
2. Preheat the grill to medium-high heat.
3. Thread the zucchini, bell peppers, onion, and cherry tomatoes onto the skewers, alternating the vegetables as you go.
4. Brush the skewers with olive oil and season with salt, pepper, and dried oregano.
5. Grill the skewers for about 10-12 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Serve the skewers over a bed of cooked barley and drizzle with lemon juice.

These veggie skewers are perfect for summer grilling. The barley acts as a hearty base for the smoky, charred vegetables, while the lemon dressing brings a fresh, zesty finish.

This dish is ideal for outdoor gatherings and works great as a main or side dish.

Barley and Avocado Summer Wraps

These Barley and Avocado Summer Wraps are a healthy, handheld option for summer meals. Packed with chewy barley, creamy avocado, crisp lettuce, and a zesty lime dressing, these wraps are perfect for a quick lunch or dinner on-the-go.

The combination of fresh ingredients makes them light and satisfying.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 ripe avocados, sliced
• 1 cup mixed salad greens
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup cilantro, chopped
• 4 large whole wheat wraps or tortillas
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Cook the barley in water or broth until tender, about 30 minutes. Drain and set aside to cool.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper to make the dressing.
3. Lay the wraps on a flat surface and spread a spoonful of the cooked barley in the center of each.
4. Top with avocado slices, salad greens, shredded carrots, cucumber, and cilantro.
5. Drizzle the lime dressing over the ingredients, then roll up the wraps tightly, folding in the sides as you go.
6. Cut the wraps in half and serve immediately.

These wraps are refreshing and full of flavor, combining the hearty barley with creamy avocado and the crunch of fresh vegetables.

They’re a great option for a healthy, portable meal during the summer months.

Barley and Roasted Beetroot Salad with Goat Cheese

This Barley and Roasted Beetroot Salad with Goat Cheese is an earthy, tangy, and satisfying dish perfect for the summer months.

The roasted beets provide a sweet, roasted flavor, while the barley offers a nutty chew. The creamy goat cheese adds richness, and the simple lemon vinaigrette ties everything together for a vibrant salad that’s perfect as a light meal or side dish.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 medium beets, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 oz goat cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, then roast them in a single layer on a baking sheet for 30-35 minutes, or until tender.
2. While the beets roast, cook the barley in water or vegetable broth according to package instructions (about 30 minutes). Drain and set aside to cool.
3. In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to make the dressing.
4. Once the beets are roasted and cooled slightly, toss the roasted beets with the cooked barley, crumbled goat cheese, and fresh parsley.
5. Drizzle with the dressing and toss gently before serving.

This salad is a perfect balance of flavors—earthy beets, creamy goat cheese, and nutty barley—making it a filling yet light option.

The roasted beets bring depth, and the lemon vinaigrette gives the dish a refreshing kick. It’s ideal for a summer picnic or as a side for grilled meats.

Barley and Pineapple Fried Rice

Barley isn’t just for salads and soups—it makes a fantastic base for a tropical twist on fried rice!

This Barley and Pineapple Fried Rice brings together sweet and savory flavors, with fresh pineapple, peas, and carrots, all tossed with a bit of soy sauce and sesame oil. It’s a light, yet filling dish, and makes for a fun and unique way to enjoy barley during the summer.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 1 cup pineapple, diced
• 1/2 cup frozen peas
• 1/2 cup carrots, diced
• 2 tbsp olive oil or sesame oil
• 2 eggs, beaten
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Cook the barley in water or broth until tender, about 30 minutes. Drain and set aside to cool.
2. In a large skillet or wok, heat olive oil or sesame oil over medium-high heat. Add the carrots and peas, and sauté for 3-4 minutes until softened.
3. Push the veggies to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix everything together.
4. Add the cooked barley and diced pineapple to the skillet. Stir in soy sauce, sesame oil, and salt and pepper to taste. Stir-fry for 3-5 minutes, allowing the flavors to meld together.
5. Garnish with chopped green onions and serve immediately.

This Barley and Pineapple Fried Rice is a light, savory dish with a tropical kick from the pineapple.

It’s easy to make, packed with vegetables, and a fun way to add barley to your dinner rotation. Perfect for summer weeknights or as a side for grilled proteins.

Barley and Cucumber Mint Gazpacho

This Barley and Cucumber Mint Gazpacho is a cool, refreshing take on the traditional Spanish cold soup, making it perfect for hot summer days.

The combination of barley, cucumber, and fresh mint creates a crisp, hydrating soup that’s as light as it is flavorful. It’s a wonderful way to incorporate barley into a chilled, no-cook dish when the temperature rises.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 cucumbers, peeled and diced
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup Greek yogurt or coconut yogurt
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 cup water (or more to adjust the consistency)
• Optional: cucumber slices or mint sprigs for garnish

Instructions:

1. Cook the barley in water or broth until tender, about 30 minutes. Drain and let cool.
2. In a blender or food processor, combine the cooked barley, diced cucumber, mint leaves, Greek yogurt, olive oil, red wine vinegar, garlic, salt, and pepper. Add water as needed to reach your desired consistency.
3. Blend until smooth, then chill in the refrigerator for at least 1 hour before serving.
4. Serve the gazpacho chilled, garnished with extra cucumber slices or a sprig of mint if desired.

This Barley and Cucumber Mint Gazpacho is perfect for a hot summer day.

The cool cucumber and mint offer a refreshing burst, while the barley adds substance, making this soup both hydrating and satisfying. It’s ideal for a light lunch or as an appetizer to kick off a summer dinner.

Barley and Tomato Salad with Basil Pesto

This Barley and Tomato Salad with Basil Pesto is a simple yet flavorful dish that combines the freshness of summer tomatoes with the nutty chew of barley.

Tossed in a vibrant basil pesto, this salad is perfect as a side dish for BBQs, picnics, or as a light, satisfying meal on its own. It’s colorful, refreshing, and packed with fresh herbs.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp pine nuts (optional for garnish)

Instructions:

1. Cook the barley in water or broth according to package instructions (about 30 minutes). Drain and set aside to cool.
2. In a food processor, combine basil, Parmesan cheese, olive oil, garlic, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
3. In a large bowl, toss the cooled barley with halved cherry tomatoes and the basil pesto until well coated.
4. Garnish with pine nuts and additional fresh basil before serving.

This salad is a great way to use fresh summer tomatoes, and the basil pesto adds a rich, aromatic flavor that ties everything together.

The chewy barley makes it a filling dish that’s still light and refreshing, perfect for hot days.

Barley and Grilled Chicken Summer Bowl

This Barley and Grilled Chicken Summer Bowl is a wholesome and satisfying meal that combines grilled chicken, barley, and fresh vegetables in a balanced, nutritious bowl.

A tangy lemon-tahini dressing adds a creamy finish, while the variety of vegetables and barley provide great texture and flavor.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup mixed greens (such as spinach, arugula, or lettuce)
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp honey or maple syrup
• Salt and pepper to taste
• Water to thin, as needed

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper, then grill for 6-7 minutes on each side or until fully cooked. Let the chicken rest before slicing into strips.
2. Cook the barley in water or broth until tender, about 30 minutes. Drain and set aside to cool.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, and pepper to make the dressing. Add water to thin to your desired consistency.
4. To assemble the bowls, layer the cooled barley, mixed greens, cucumber, cherry tomatoes, and red onion.
5. Top with sliced grilled chicken and drizzle with tahini dressing.

This bowl is an easy and balanced meal that’s perfect for a summer lunch or dinner.

The combination of fresh veggies, hearty barley, and grilled chicken makes it a complete dish that’s both light and filling. The lemon-tahini dressing adds a creamy, tangy element to the meal.

Barley and Corn Summer Fritters

These Barley and Corn Summer Fritters are a savory and crispy treat perfect for warm weather.

The sweetness of fresh corn pairs beautifully with the chewy texture of barley, and a light crispy coating makes these fritters an addictive snack or appetizer. Served with a tangy dipping sauce, they’re perfect for summer gatherings.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup flour
• 2 eggs
• 2 tbsp green onions, chopped
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

For the dipping sauce:

• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt to taste

Instructions:

1. Cook the barley in water or broth according to package instructions (about 30 minutes). Drain and set aside to cool.
2. In a large bowl, combine the cooked barley, corn, flour, eggs, green onions, smoked paprika, garlic powder, salt, and pepper. Stir to combine until the mixture holds together.
3. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Scoop tablespoon-sized portions of the barley mixture into the skillet and flatten them into small fritters.
4. Cook the fritters for 2-3 minutes on each side, or until golden brown and crispy.
5. To make the dipping sauce, whisk together sour cream, lime juice, chili powder, and salt in a small bowl.
6. Serve the fritters warm with the dipping sauce on the side.

These Barley and Corn Summer Fritters are crispy on the outside and tender on the inside.

They’re a fun, savory way to enjoy barley and fresh summer corn, making them a perfect appetizer for any summer meal or outdoor party.

Barley and Summer Squash Stir-Fry

This Barley and Summer Squash Stir-Fry is a quick, colorful dish filled with fresh summer vegetables.

The barley adds a hearty texture, while the vibrant squash, bell peppers, and onions bring sweetness and crunch. It’s an easy-to-make meal that is both satisfying and packed with nutrients.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 zucchinis, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp soy sauce or tamari
• 1 tsp fresh thyme or oregano (optional)
• Salt and pepper to taste

Instructions:

1. Cook the barley in water or broth according to package directions (about 30 minutes). Drain and set aside.
2. In a large skillet or wok, heat olive oil over medium-high heat. Add the garlic and onion, sautéing for 2-3 minutes until softened.
3. Add the sliced zucchini, yellow squash, and bell pepper. Stir-fry for another 5-7 minutes, or until the vegetables are tender but still crisp.
4. Stir in the cooked barley, soy sauce, thyme, salt, and pepper. Continue to cook for an additional 2-3 minutes to heat everything through.
5. Serve warm, topped with extra fresh herbs if desired.

This stir-fry is a wonderful way to enjoy the season’s fresh squash, and the barley makes it a filling, nutrient-dense meal.

The soy sauce and garlic add a savory depth that pairs perfectly with the sweetness of the vegetables.

Barley and Cantaloupe Salad with Lime Dressing

This Barley and Cantaloupe Salad is a refreshing, light dish perfect for a hot summer day.

The sweet cantaloupe pairs beautifully with the nutty barley, while the tangy lime dressing adds a citrusy punch. This salad is simple, bright, and full of flavor—a perfect side for any summer meal.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 cups cantaloupe, cubed
• 1/4 cup fresh mint, chopped
• 1/4 cup red onion, finely diced
• 1 tbsp lime juice
• 1 tbsp honey or agave syrup
• Salt and pepper to taste

Instructions:

1. Cook the barley in water or broth according to package instructions (about 30 minutes). Drain and set aside to cool.
2. In a small bowl, whisk together lime juice, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooled barley, cubed cantaloupe, chopped mint, and red onion. Drizzle with the lime dressing and toss gently to combine.
4. Serve chilled or at room temperature.

This salad is wonderfully refreshing, with the sweetness of cantaloupe balancing the chewy texture of barley.

The mint and lime dressing give it an invigorating burst of flavor, making it an ideal dish for a summer picnic or BBQ.

Barley and Shrimp Ceviche Tacos

These Barley and Shrimp Ceviche Tacos offer a fun and fresh take on a classic dish.

The barley works as a hearty base, while the shrimp, lime, cilantro, and a touch of chili add bold and zesty flavors. It’s a light and healthy summer dish that’s perfect for taco night or beach picnics.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 1 lb shrimp, peeled and deveined
• 1/2 cup fresh lime juice (about 3 limes)
• 1/2 cup diced red onion
• 1/2 cup diced cucumber
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1-2 fresh chili peppers, diced (optional)
• 8 small corn tortillas
• Salt and pepper to taste

Instructions:

1. Cook the barley in water or broth according to package instructions (about 30 minutes). Drain and set aside to cool.
2. In a bowl, combine the shrimp and lime juice. Let the shrimp marinate in the lime juice for 20-30 minutes, until the shrimp are opaque and “cooked” by the acidity of the lime.
3. In a separate bowl, combine the red onion, cucumber, tomatoes, cilantro, and chili peppers (if using). Season with salt and pepper.
4. Once the shrimp are ready, drain the lime juice and chop the shrimp into bite-sized pieces. Add the shrimp to the veggie mixture and stir to combine.
5. To serve, warm the tortillas and fill them with a spoonful of the barley, followed by the shrimp ceviche mixture.
6. Serve immediately with extra lime wedges for squeezing.

These Barley and Shrimp Ceviche Tacos are a refreshing, fun twist on the traditional ceviche.

The barley adds substance and a satisfying chew, while the shrimp and lime bring fresh, zesty flavors. The tacos are light but full of flavor, making them perfect for summer gatherings or a casual weeknight meal.

Barley and Avocado Salsa Wraps

These Barley and Avocado Salsa Wraps are a delicious, healthy, and light option for summer lunches or dinners.

The creamy avocado pairs beautifully with the fresh, tangy salsa, while the chewy barley adds heartiness. Wrapped in a soft tortilla, this dish is a perfect handheld summer meal.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, minced (optional)
• Juice of 2 limes
• Salt and pepper to taste
• 4 large flour tortillas

Instructions:

1. Cook the barley in water or broth according to package instructions (about 30 minutes). Drain and set aside to cool.
2. In a large bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and jalapeño (if using). Squeeze the lime juice over the mixture and toss gently.
3. Add the cooled barley to the avocado salsa and mix gently. Season with salt and pepper to taste.
4. Spoon the barley and avocado salsa mixture into the center of each tortilla and roll it up tightly.
5. Serve immediately or wrap in foil for a portable meal.

These wraps are fresh, creamy, and full of flavor, making them an easy and satisfying meal for any summer day.

The barley adds great texture and helps keep you full, while the avocado salsa provides a burst of freshness and tang.

Barley and Bell Pepper Stuffed Tomatoes

These Barley and Bell Pepper Stuffed Tomatoes are a flavorful, light summer dish that’s both healthy and filling.

The barley acts as a hearty base, and the sweet bell peppers bring a pop of color and flavor to the dish. Roasted and stuffed in juicy tomatoes, this recipe is a great way to use summer produce in a fun and satisfying way.

Ingredients:

• 1 cup pearled barley
• 2 cups water or vegetable broth
• 4 large tomatoes, tops cut off and insides scooped out
• 1/2 cup bell peppers, diced (any color)
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the barley in water or broth according to package instructions (about 30 minutes). Drain and set aside to cool.
2. Preheat the oven to 375°F (190°C).
3. In a small bowl, combine the diced bell peppers, red onion, feta cheese, olive oil, balsamic vinegar, salt, and pepper.
4. Gently stir in the cooked barley to the vegetable mixture.
5. Stuff each hollowed tomato with the barley and vegetable mixture, pressing gently to pack the filling inside.
6. Place the stuffed tomatoes on a baking sheet and roast in the oven for 20-25 minutes, until the tomatoes are tender.
7. Garnish with fresh basil and serve warm.

These stuffed tomatoes are an excellent way to enjoy the best of summer vegetables.

The juicy tomatoes provide a sweet and tender shell, and the barley stuffing is hearty and satisfying. The feta adds creaminess and tang, making this dish an ideal side or light main course.

Barley and Mango Summer Smoothie Bowl

This Barley and Mango Summer Smoothie Bowl is a vibrant, refreshing way to enjoy barley in a breakfast or snack.

The creamy mango and the chewy barley create a satisfying combination, and you can top it with your favorite fruits and granola for a custom breakfast bowl. It’s nutritious, energizing, and perfect for a warm summer morning.

Ingredients:

• 1 cup pearled barley
• 2 cups water or coconut water
• 1 ripe mango, peeled and chopped
• 1/2 banana, sliced
• 1/2 cup Greek yogurt or coconut yogurt
• 1 tbsp honey or maple syrup
• 1/2 cup ice cubes
• Toppings: sliced fruit, granola, chia seeds, coconut flakes (optional)

Instructions:

1. Cook the barley in water or coconut water according to package instructions (about 30 minutes). Drain and set aside to cool.
2. In a blender, combine the cooled barley, mango, banana, Greek yogurt, honey, and ice. Blend until smooth.
3. Pour the smoothie mixture into a bowl and top with your choice of sliced fruit, granola, chia seeds, or coconut flakes.
4. Serve immediately and enjoy!

This smoothie bowl is a fun and delicious way to add barley to your morning routine.

The mango provides natural sweetness, while the barley gives the bowl a satisfying, hearty base. It’s a customizable, nutrient-packed breakfast that will keep you energized throughout the day.