Summer Barley Salad with Corn, Blueberries & Goat Cheese
This fresh, light, and satisfying summer salad features nutty barley, sweet corn, juicy blueberries, tangy goat cheese, and a simple honey white wine vinaigrette. Perfect for picnics, potlucks, and barbecues!
Equipment
- Medium saucepan (for barley)
- Large pot or Instant Pot (for corn)
- Large baking sheet (for cooling barley)
- Sharp knife and cutting board
- Small jar or bowl for vinaigrette
- Very large mixing bowl
Ingredients
For the Salad:
- 1 cup pearl barley uncooked
- 4 ears fresh corn on the cob husks removed
- 1 cup fresh blueberries
- 1/2 cup sliced almonds
- 1/4 cup red onion thinly sliced
- 4 oz goat cheese crumbled (about 113g)
- 1/4 cup fresh parsley chopped
For the Honey White Wine Vinaigrette:
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the Barley: Cook the pearl barley according to package directions. This typically involves simmering in salted water for 25-40 minutes until tender but still chewy. Drain any excess water. Spread the cooked barley in a thin, even layer on a large baking sheet to cool completely. This prevents it from becoming mushy.
- Cook the Corn: While the barley cooks, prepare the corn. Bring a large pot of water to a boil. Add the shucked corn and cook for 8-10 minutes, until tender. Alternatively, you can grill the corn or cook it in an Instant Pot. Let the corn cool slightly until you can handle it.
- Cut the Kernels: Stand each ear of corn upright in a large, shallow bowl. Use a sharp knife to carefully slice the kernels off the cob. The bowl will catch them and keep them from scattering.
- Make the Vinaigrette: In a small jar with a tight fitting lid, combine the white wine vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Shake vigorously until the dressing is well combined and slightly emulsified.
- Assemble the Salad: In a very large mixing bowl, combine the completely cooled barley, corn kernels, blueberries, sliced almonds, red onion, crumbled goat cheese, and fresh parsley.
- Toss and Serve: Give the vinaigrette one final shake, then pour it over the salad. Gently but thoroughly toss everything until all ingredients are evenly coated. Serve immediately for the best flavor and texture.
Notes
- Goat Cheese Flavor: This salad has a pronounced, tangy goat cheese flavor. If you're not a huge fan, you can reduce the amount by half or substitute it with crumbled feta cheese.
- Make Ahead & Storage: This salad is best served immediately after tossing. For meal prep, you can cook the barley, cook and cut the corn, and make the dressing up to 2 days in advance. Store each component separately in the refrigerator, then combine and dress just before serving. Leftover dressed salad will keep for up to 2 days in the fridge, though the almonds will soften.
- Substitutions: Swap barley for quinoa, farro, or brown rice. Replace almonds with sunflower seeds or pecans. For a vegan version, use maple syrup instead of honey and omit the goat cheese or use a vegan feta alternative.
- Make it a Meal: Add a can of drained and rinsed chickpeas or top with grilled chicken or salmon to turn this side dish into a hearty main course.