Looking for a vibrant and satisfying salad that goes beyond the usual greens? This Barley Salad with Roasted Zucchini, Fresh Cut Corn, and a zesty lemon dressing is a delightful twist on grain salads. It’s packed with flavor and texture, making it a perfect side dish, light lunch, or even a base for grilled chicken or fish. Plus, it’s an excellent way to use up any leftover chilled barley you might have on hand!
Barley Salad with Roasted Zucchini, Fresh Corn Recipe
Yields: 4-6 servings Prep time: 20 minutes Cook time: 25-30 minutes
Ingredients:
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For the Salad:
- 1 cup pearl barley, cooked according to package directions and chilled
- 2 medium zucchini, trimmed and cut into ½-inch rounds or half-moons
- 2 ears fresh corn, kernels removed (about 1 ½ cups)
- 2 cloves garlic, minced
- 2 tablespoons olive oil, plus more for roasting
- Salt and freshly ground black pepper to taste
- ¼ cup chopped fresh parsley or cilantro (or a mix)
- 1 tablespoon smoked paprika
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For the Lemon Dressing:
- 3 tablespoons extra virgin olive oil
- Juice of ½ large lemon (about 2-3 tablespoons)
- ½ teaspoon minced garlic (optional, if you love garlic!)
- Pinch of salt
- Freshly ground black pepper to taste
Instructions:
- Roast the Zucchini: Preheat your oven to 400°F (200°C). Toss the sliced zucchini with 1-2 tablespoons of olive oil, minced garlic, salt, and pepper on a baking sheet. Spread them in a single layer.
- Roast and Add Corn: Roast the zucchini for 15 minutes. Carefully add the fresh corn kernels to the baking sheet, tossing them gently with the zucchini. Continue roasting for another 10-15 minutes, or until the zucchini is tender and slightly browned, and the corn is tender-crisp. Keep a close eye on the garlic to prevent it from burning.
- Cool the Vegetables: Remove the baking sheet from the oven and let the roasted zucchini and corn cool slightly.
- Assemble the Salad: In a large bowl, combine the chilled cooked barley, the cooled roasted zucchini and corn, and the chopped fresh herbs.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic (if using), salt, and pepper until well combined.
- Dress the Salad: Pour the lemon dressing over the barley and vegetable mixture. Toss gently to ensure everything is evenly coated.
- Sprinkle with Smoked Paprika: Just before serving, sprinkle the smoked paprika evenly over the salad for a beautiful color and smoky flavor.
- Serve: Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. This salad is delicious served at room temperature or slightly chilled.
Tips and Variations:
- Don’t have fresh corn? You can use frozen corn (thawed) or even canned corn (drained and rinsed). Toss it with the zucchini for the last 5-7 minutes of roasting.
- Add some crunch: Toasted nuts like pine nuts, slivered almonds, or chopped walnuts would add a lovely textural element.
- Boost the protein: Add crumbled feta cheese, chickpeas, or cannellini beans for a more substantial salad.
- Experiment with herbs: Feel free to use other fresh herbs like mint, dill, or chives.
- Make it ahead: You can prepare the roasted vegetables and the barley ahead of time and store them separately in the refrigerator. Dress the salad just before serving.
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
This Barley Salad with Roasted Zucchini, Fresh Cut Corn, and Smoked Paprika is a vibrant and flavorful dish that’s perfect for any occasion. The nutty barley, sweet roasted vegetables, and bright lemon dressing create a harmonious blend that will leave you wanting more. Enjoy!
