Barley salad with pesto

Barley salad with pesto and tomatoes: the recipe for an easy-to-make fresh dish

The barley salad with pesto and tomatoes is a fresh and genuine first course, perfect for a light lunch or dinner to be prepared in a few minutes. Pearl barley is a very easy cereal to cook that in this recipe we wanted to flavour with fragrant basil pesto, pine nuts and homemade extra virgin olive oil and delicious slightly flavoured Pachino tomatoes. The pearl barley salad is a fresh, quick and perfect recipe for any occasion: with salmon, mozzarella or avocado, the barley salad is a great idea if you want to bring an original and light dish to the table. Let’s see how to prepare a perfect barley salad!

Ready in: 40MIN
Calories in barley salad with pesto recipe: 1465 kcal


PACHINO TOMATOES 250g • 15 kcal
SALT as required • 0 kcal
OIL as required
PINE NUTS 50g • 595 kcal
EVO OIL just enough
SALT as required • 0 kcal
PARMESAN 40g • 374 kcal
GARLIC a clove • 79 kcal
The calories refer to 100 grams of product

How to prepare barley salad with pesto and tomatoes

Carefully rinse the pearl barley under running water to remove all impurities. Fill a pot of water, bring to a boil (1) and cook the clean barley for 20 minutes (2). Once cooked, drain the barley, pass it quickly under a jet of cold water and let it cool (3).

In the meantime, prepare your basil pesto: clean the leaves, eliminating any yellow or damaged ones and dry them with a cloth (4). In a kitchen mixer, combine the clean basil (5), a clove of garlic, the Parmesan, the pine nuts and the Evo oil: blend for a few minutes until you get a creamy pesto at the right point (6).

Clean the cherry tomatoes, cut them in half and dress them in a bowl with extra virgin olive oil and salt: mix and let them rest for 5 minutes, in this way they will flavour and lose part of the liquid that will be used to dress your salad (7). At this point all that remains is to compose your barley and tomato salad: in a large bowl pour the pearl barley, the pesto and the seasoned tomatoes, mix with a wooden ladle so that the dressing is evenly distributed (8). Serve barley salad with pesto with a few basil leaves to decorate (9).


The barley salad can be enriched and prepared in many ways: add some mozzarella cut into cubes or sweet Emmental cheese for a richer and more delicious dish.

For a more delicate pesto, remove the garlic from the list of ingredients or use it after removing the inner core with the help of a knife.


Did you like this recipe and want to experiment with new dishes based on barley? Try our barley and salmon recipe: an easy salad, fresh and full of flavor thanks to the salmon with the delicate avocado flavor.

Barley can be enriched with spelled: try the recipe for our cold salad with cherry tomatoes, corn, mozzarella and rocket, a perfect dish for a picnic with friends, easy and very quick to prepare!


Barley salad with pesto and tomatoes can be stored in the fridge for 2 days in an airtight container.

You may be interested to read the Asparagus soup recipe/ greek cake mantovana recipe/ Pork stew with carrots recipe/ Chinese noodle soup recipe.

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