The Barley Salad with Zucchini and Mushrooms is an easy-to-make, fresh, and very tasty recipe! Zucchini, one of the iconic vegetables of summer, and mushrooms, which best represent fall cuisine, are the main ingredients along with pearl barley in this original and flavorful recipe! Simply sautéed zucchini and mushrooms with fresh parsley transform from a side dish into the delightful dressing for this late summer salad!
The recipe is very simple: rinse the barley well to remove any impurities and cook it in boiling water, draining it al dente. Meanwhile, cook the diced zucchini with the sliced mushrooms, thinly sliced onion, olive oil, and chopped parsley for 10-15 minutes. Dress the barley with some cream cheese and oil, add the zucchini with mushrooms, some Parmesan shavings, and more chopped parsley.
A perfect dish for lunch at home or away, at the beach or in the office, as well as for a summer dinner with family and friends, the Barley Salad with Zucchini and Mushrooms is truly delicious. Try it!
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- Difficulty: Very Easy
- Cost: Economical
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for making Barley Salad with Zucchini and Mushrooms
- 10.58 oz pearl barley
- 10.58 oz mushrooms
- 10.58 oz zucchini
- 5.29 oz cream cheese
- 1 onion
- 3.53 oz Parmigiano Reggiano DOP
- parsley
- extra virgin olive oil
- salt
- pepper
Tools for making Barley Salad with Zucchini and Mushrooms
- 1 Cutting board
- 1 Knife
- 1 Skillet
- 2 Bowls
- 1 Pot
- 1 Colander
- 1 Spoon
Steps
Prepare the Barley Salad with zucchini and mushrooms by first rinsing the barley well under running water and then cooking it in boiling water according to the times and methods indicated on the package.
Drain it al dente and let it cool, pouring it into a bowl.
In the meantime, prepare the dressing: peel the onion and slice it thinly, remove the ends of the zucchini and dice them, gently clean the mushrooms by removing the earthy base, and slice them thinly.
In a non-stick pan, pour olive oil and the onion.
Add the zucchini, mushrooms, and some fresh chopped parsley and let it cook over medium-high heat for about 15 minutes, seasoning with salt and pepper at the end of cooking.
Dress the barley with a few tablespoons of cream cheese (we used herb-flavored) and olive oil.
Add the sautéed zucchini with mushrooms, some grated Parmesan in pieces, and more chopped parsley. Mix well to combine all the ingredients.
Leave the Barley Salad with Zucchini and Mushrooms in the fridge until serving.
Simo and Cicci recommend
You can store the Barley Salad with Zucchini and Mushrooms in the fridge for about 2-3 days.
FAQ (Questions and Answers)
Can I use other grains if I don’t have barley at home?
Sure, besides barley, you can use not only rice and pasta but also spelt, couscous, millet, bulgur, quinoa (which is technically a pseudo-grain).
Can other vegetables be added?
Yes, you can add eggplants, bell peppers, tomatoes, carrots, green beans, arugula, etc.
What type of mushroom should I choose?
You can use either fresh mushrooms as we did or frozen ones, following the cooking instructions on the package. Champignon or button mushrooms are great, but also porcini, honey mushrooms, poplar mushrooms, etc.
How to make a vegan version of this salad?
Simply omit the Parmesan and cream cheese.
