Zucchini and Corn Barley Salad

Zucchini and Corn Barley Salad

Get on the barley wave

5 from 1 vote

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Cook Time 45 minutes mins

Course Salad

Cuisine American

Servings 0

Ingredients

  

Salad Base

• 1 rotisserie chicken cut into bite sized pieces
• 4 zucchinis
• 4 corn cobs easiest to use pre-prepped, but feel free to use farmers' market ones when in season!
• 1 ¼ cups uncooked pearl barley
• 1 small container crumbled feta
• ¼ cup fresh basil
• arugula kind of personal preference, but I used one whole bag

Salad Dressing- measure with your heart

• ½ cup olive oil
• ¼ cup lemon juice
• 2 tbs honey
• 1 tbs apple cider vinegar
• salt and pepper

Instructions

 

• Boil corn for a few minutes until it turns bright yellow, the chop off the cob
• Quarter your zucchini and sweat it (optional, but better for consistency). Preheat oven to 400, chop into bite-size pieces, and roast for 30 mins ish.
• Cook farro according to package directions.4. Take off the meat from rotisserie chicken and cut into bite sized pieces.
• Take off the meat from rotisserie chicken and cut into bite sized pieces.
• Mix all ingredients for the salad dressing.
• Combine everything in a bowl, except for arugula.
• When ready to eat, mix in a few handfuls of arugula.

Notes

A couple things I will probably add next time: pistachios, cherry tomatoes, more basil!!

Keyword barley, caesar salad, corn, healthy lunch, meal prep

Tried this recipe?Let us know how it was!

Zucchini and Corn Barley Salad: A Fresh and Healthy Summer Dish

This vibrant and flavorful salad is the perfect way to enjoy the fresh flavors of summer. The combination of roasted zucchini, grilled corn, and creamy feta cheese creates a delicious and satisfying dish.

Ingredients:

• Salad Base:
  • 1 rotisserie chicken, cut into bite-sized pieces
  • 4 zucchinis
  • 4 corn cobs
  • 1 ¼ cups uncooked pearl barley
  • 1 small container crumbled feta
  • ¼ cup fresh basil
  • Arugula (to taste)
• Salad Dressing:
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • Salt and pepper

Instructions:

1. Prepare the vegetables:
   • Grill corn cobs until bright yellow.
   • Quarter zucchini and roast at 400 degrees Fahrenheit for 30 minutes, or until tender.
2. Cook the barley: Cook pearl barley according to package directions.
3. Shred the chicken: Remove the meat from the rotisserie chicken and cut into bite-sized pieces.
4. Make the salad dressing: Combine all ingredients for the salad dressing.
5. Assemble the salad: In a large bowl, combine the roasted zucchini, grilled corn, cooked barley, shredded chicken, crumbled feta, fresh basil, and salad dressing.
6. Add arugula: Just before serving, toss in a few handfuls of arugula.

Tips for the Perfect Salad:

• Use fresh ingredients: For the best flavor, use fresh, seasonal produce.
• Adjust the sweetness: If you prefer a sweeter salad, add more honey to the dressing.
• Add your favorite toppings: Feel free to add other ingredients, such as pistachios, cherry tomatoes, or more basil.

Enjoy this delicious and healthy salad!

Additional Notes:

• This salad is perfect for a light and healthy lunch or dinner.
• It’s also a great option for a summer gathering or picnic.
• For a vegan option, use a vegan feta cheese alternative.
• Store leftovers in the refrigerator for up to 3 days.

P.S. This is a GREAT meal prep option to make ahead of time. Enjoy 🙂