Burrata Barley Salad with microgreens, garlic, truffle, olive oil, artichokes, and garden-fresh tomatoes topped with creamy burrata for a Mediterranean Barley Salad that is great as a side or main dish.
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Mediterranean Barley Salad
Are you always on the hunt for a go-to salad that will help you get more grains into your diet while still having great flavor? Do you also love that satisfying feeling when you finally pop a burrata? This salad is for you.
A Mediterranean barley salad topped with a creamy burrata is the perfect mix of indulgence while still making you feel good when you eat it. I also love the way that these various flavors combine to create a fabulous dish.
Truffle and garlic add depth to this salad while the brightness of the tomato and artichoke perfectly offset the burrata.
How to prepare barley
Barley is a delicious grain – perfectly cooked barley will have a slightly springy texture and a nutty flavor.
There are two types of barley – hulled and pearl – and either will work with this recipe. Hulled barley has more fiber and takes about 25 – 30 minutes longer to cook than pearl barley.
To make this recipe, you’ll need:
- Barley – barley is a hearty, healthy whole grain that helps keep you full and has a nutty flavor.
- Garbanzo Beans – chickpeas (garbanzo beans) add protein and fiber, as well as a buttery, light flavor that is delicious straight out of the can in a salad.
- Micro greens – microgreens are baby lettuces, sprouts, and other vegetables grown to a tender baby stage and cut early so they have a more delicate flavor.
- Cherry tomatoes – cherry tomatoes are small and sweet, and a low water content so they won’t make the barley soggy and mushy.
- Shallots – finely diced raw shallot gives an earthy, onion and garlic like flavor with a bit of a kick. Shallots are a bit milder than onions, with less heat when served raw.
- Basil – finely cut basil (thinly slicing herbs is called chiffonade). To get a perfect chiffonade, lay basil leaves on top of each other, and roll tightly, like a cigar shape. Then cut, widthwise, as thinly as possible – you will have perfect thin basil strips that mix well in this salad!
- Sundried tomatoes – sundried tomatoes give a tart, sweet, and strong flavor to salads. Sundried tomatoes have a richer, sweeter flavor than tomatoes, and can be used to add more layers of flavor to a dish.
- Marinated artichoke hearts – canned marinated artichoke hearts are tender and easy to eat, with a light buttery flavor. We opt for marinated artichoke hearts that are packed in olive oil and herbs. Drain from excess oil before adding to barley salad.
- Crunchy Garlic Nuggets (optional – this isn’t authentically Mediterranean but I love the crunch!) add a crispy, crunchy bite and rich garlic flavor without additional salt.
- Burrata – burrata is a fresh mozzarella cheese with a fresh cream center and mild, light flavor.
- Truffle oil – olive oil infused with black truffles is a budget friendly way to add a strong, earthy truffle flavor to salads and other dishes.
Tips for the perfect Medeterranian salad & FAQs
- Taste as you’re assembling your ingredients to find your ideal combo!
- After assembling, allow all the ingredients to rest for a few minutes to mix properly
- Let the barley cool, but don’t wait too long because it will start to solidify as it dries out. If you need, drizzle it with a little olive oil to keep the grains from sticking.
Burrata is one of the most delicious and satisfying cheeses. Start by checking the expiration date. Next, look at the quality of the liquid in the container. You want to select a burrata with the latest date (that means it’s the freshest) in a relatively clear water.
One cup of dried barley will make three cups of cooked. If you’re cooking pearl barley, you’ll boil barley to soft and tender, then drain well. Be sure to use a pot large enough to accommodate for how much barley will grow as it boils, it will increase in size. I use the same amount of water I would use to boil pasta when cooking barley.
Barley salad can be stored in an airtight container in the refrigerator for up to four days. For best results, I recommend not breaking open burrata (which will give off tons of lovely cream into the salad) on salad that won’t be eaten right away, as it will make barley soggy.
It will still be safe to eat as a leftover if stored in the refrigerator, but runny burrata will make barley mushy over time, so I recommend adding burrata right before eating, and storing unused salad and burrata separately for leftovers.
This salad is delicious cold or right away – so it can be cooked and assembled (minus the burrata) up to four days in advance and stored in an airtight container in the refrigerator.
Always use the freshest burrata possible and wait to top with cheese until serving.
What to Serve With Burrata Barley Salad
This simple, delicious barley salad can be served as a complete meal in one – it is filling and delicious, and barley provides a good stick-to-your-ribs heartiness that some grains don’t – it keeps you feeling full longer.
If you’re looking for some delicious ideas to serve alongside, we love serving this easy salad with Easy Lemon Garlic Baked Cod; simple and delicious and ridiculously easy Air Fried Asparagus; some fresh pita bread and Baba Ganoush for a Meditteranean mezze style meal; or Crunchy Baked Chicken Drumsticks that pair perfectly with the truffle and garlic flavor of this salad!
Find more of our favorite main dish recipes here:
Mediterranean Barley Burrata Salad
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Mediterranean Barley Burrata Salad
This Mediterranean Barley Salad is packed with flavor, is a great way to add some grains into your diet, and is topped with a burrata. This is the salad you'll want all the time after your first bite. It's garlicky and truffley and satisfying but won't slow you down.
- 1 lb pearl barley
- 1 can chickpeas, drained
- 1/4 cup dry thinly sliced sun-dried tomatoes
- 1 cup microgreens (use a microgreen you love - baby arugula, rainbow microgreens, etc)
- 8 oz burrata cheese (two large burrata balls, or four small burratas)
- 1 cup marinated artichoke hearts, drained
- 8 oz cherry tomatoes, halved
- 8-10 leaves basil, thinly sliced (chiffonade)
- 3 tablespoons black truffle olive oil
- 1 tablespoon Maldon finishing salt (if using regular salt, reduce to 1 teaspoon, then taste to add more)
- 2 teaspoons fresh cracked pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon crunchy garlic (optional)
- In a large pot, boil 6-10 cups water (enough to cover barley, no need to measure)
- Add barley and cook to tender, about 10 minutes.
- When barley is tender and soft, drain well, then add to a large bowl.
- Add artichokes, tomatoes, basil, microgreens. Toss to mix.
- Season with garlic, truffle olive oil, salt, pepper, and lemon juice.
- Toss well and taste - add more seasoning if desired.
- Top with burrata and serve immediately.
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TRUFF Black Truffle Oil - Black Truffle Infused Olive Oil - Gourmet Dressing, Seasoning, Marinade, or Drizzle, Non-GMO, Gluten-Free, 6 fl.oz
Organic Garlic Gold Nuggets, Crunchy Roasted Garlic Seasoning Granules, Sodium Free no MSG Free, Vegan Keto Paleo Friendly Food, 2.1 Oz Jar (Pack of 3)
Goya Foods Chick Peas, Garbanzo Beans, 29 Ounce (Pack of 12)
Kirkland signature artichoke hearts marinated in oil 33 oz
Amount Per Serving Calories 260Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 22mgSodium 1227mgCarbohydrates 31gFiber 6gSugar 5gProtein 12g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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