Grilled Vegetable Salad

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I don’t have much to say today. The days are hot, the night’s are stormy, and the dirty laundry pile is taller than my children.
Goodness, I hate laundry. I was talking to my friend who has triplets yesterday and she told me that she treated herself and took her and her husband’s ( not the kids’) laundry to the laundromat and let them wash, iron and fold all of it. They had 60 pounds of laundry.
I wonder how much our laundry would weigh. I wonder what it would be like to have it all washed, ironed and folded. I wonder if I can put that on my Christmas wish list.
Laundry, of course, has nothing to with this light and flavorful summer salad. It has everything to do with a bag of pearl barley I found in the back of my pantry.

Who knows how long it’s been there. I’ve never cooked barley before, but it’s pretty easy. A lot like rice really. It’s got a nice nutty flavor that goes well with vegetables. It’s different, and I was in the mood for something different. It’s also a great way to use up leftover grilled veggies if you happen to have any. Throw some grilled chicken with this dish and you have a complete meal!

Oh! I did start up a Facebook page. I would love if you would join me over there!

Grilled Vegetable Salad
1 cup pearl barley
2 1/4 cups water
assorted veggies such as squash, zucchini, onions,cherry tomatoes
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp Herbes de Provence or fresh herbs if you have them like thyme or basil
salt and pepper
olive oil

Boil water in a saucepan and stir in barley. Let simmer for 30-40 minutes, stirring occasionally, until the barley is cooked through but still firm and slightly chewy.

Meanwhile, slice your veggies and brush with olive oil and sprinkle with salt and pepper. Grill over medium heat until veggies are slightly softened.

Remove from grill, chop vegetables, and put in a bowl.

In a small bowl mix together lemon juice, garlic, herbs, and salt and pepper.

Whisk in just enough oil to make an emulsion, about 1/3 cup.

Add barley to the veggies, pour in half of the dressing and mix well.

Taste to see if you want more dressing and add more if needed. Great warm or room temperature!

This Post Has 5 Comments
  1. I hate laundry too. 60 pounds of it makes me cringe! Your salad however, looks fantastic. The veggies are so colorful!

  2. I bought one of those grilling baskets to stop veg from slipping to an untimely demise under the grill. Best investment I ever made for my BBQ.

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.