October 20, 2011
(last updated September 2, 2025) 
This pearl barley salad is made with sweet roasted corn and grape tomatoes, along with radicchio and a homemade balsamic reduction. Pearl barley is a convenient, chewy, versatile whole grain, and this salad is a colorful and plant-forward way to enjoy it. A homemade balsamic reduction gives the salad a simple, yet luxurious finish touch.
I’ve got about fifteen minutes remaining on this study break, and I’m afraid that such a small window of time won’t allow me to do justice to this flavorful, summery roasted barley, corn, and radicchio salad with balsamic reduction. Still, in not too many words, I’ll try to convey how tasty it is, how rewarding the chewy texture and the almost-caramelized veggies.
Barley is a grain that I don’t cook often, but it’s really fun to work with. It’s the texture–the plump, chewy grains–that make it so distinctive and good. It also has an earthy flavor, and I love how that flavor contrasts i this salad with sweet corn and slightly bitter radicchio.
If you haven’t tried roasting radicchio before, I know that it can feel like an odd idea. But I promise that the results are really great. Roasting brings out some sweetness in an otherwise bitter vegetable, and cherry tomatoes add both color and acid. Balsamic vinegar complements all of the flavors here, sour and sweet, and it’s an easy way to dress up the veggies and grains.
Pearl Barley Salad with Roasted Corn and Tomatoes, Radicchio, and Balsamic Reduction
Author –Yields: 4 servings
Ingredients
- 1 cup pearl barley (200 g)
- 2 medium or large shallots, halved lengthwise and thinly sliced
- 1 pint cherry or grape tomatoes
- 2 1/2-3 cups corn kernels (either fresh—cut from 3 large ears of corn—or a 10-16 ounce bag of frozen, thawed corn kernels)
- 3 tablespoons olive or avocado oil, divided, plus more as needed
- 1 cup balsamic vinegar
- 1 head radicchio, torn into small, bite-sized pieces
- Salt and pepper
- 1/2 cup chopped basil (20 g; optional)
Instructions
- Preheat your oven to 400F. Line a baking sheet with parchment or foil. Arrange the shallots, tomatoes and corn on the sheet. Drizzle these vegetables with one and a half tablespoons of the oil, then season them with salt and pepper. Transfer the baking sheet to the oven and roast for 30 minutes, stirring once halfway through, or until the tomatoes are shriveled and juicy, the corn is tender and browning in a few places, and the shallots are soft.
- While the vegetables roast, bring a large pot of water to a boil. Add the pearl barley. Boil for 25-30 minutes, or until the barley is tender, yet still has a pleasant chew. Drain the barley thoroughly.
- Place the balsamic vinegar in a small saucepan and bring it to a boil over medium high heat. Turn the heat to low. Simmer the vinegar, uncovered, for 12-15 minutes, or until it's thickened and coats the back of a spoon easily.
- Place the cooked barley and roasted vegetables in a mixing bowl. Add the radicchio and the remaining tablespoon and a half of oil. Toss the ingredients to combine. Season the mixture as needed with additional salt and pepper and fold in the basil, if desired. Divide the salad into serving plates or bowls, then drizzle each portion with a tablespoon or so of the reduction. Enjoy.
Notes
Salad leftovers will keep in an airtight container in the fridge for up to 3 days.
Look at all that bright, fresh corn, and those gooey cherry tomatoes!
This recipe really highlights what a little roasting can do. The salad demands little more seasoning than salt and pepper, but it’s because the tomatoes and radicchio contribute a wonderful sweetness to the dish. To add anything else to this recipe would actually diminish it’s beauty: that’s the essence of really great, simple food.
Hope you enjoy this salad–especially when summer produce is at its peak. Let me know what you think!
xo
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Categories: Recipes,
Main Dishes,
Salads,
Vegan Basics
Dietary Preferences: No Oil, Soy Free, Tree Nut Free, Vegan
Dietary Preferences: No Oil, Soy Free, Tree Nut Free, Vegan
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Late to the party but saw this on your IG this week and used it for inspiration to use up some items in the fridge. I used spelt as the base, just roasted corn and cherry tomatoes, and added a bit of mint and a lot of arugula, along with the balsamic reduction. Also added feta and a poached egg and it was divine!
Sounds lovely! So glad you enjoyed.
Holy smokes, all this in thirteen minutes? I had a sneaking suspicion you were also Wonder Woman.
Nice blog! Love this recipe. It looks divine 🙂
Wow. Props to you…13 minutes?! That is champion status, Gena. Your dish looks amazing, per usual. Good luck with your studying! Maybe the Orgo force be with you. 😉
I love when you give your recipes fancy names like “balsamic reduction” (even if that’s what it is), because when I make them it sounds impressive when I brag to my boyfriend about my dinner. Roasting vegetables is so comforting at this time of year.
My mouth is watering.. this looks soooo good!
This looks divine and love the sound of “balsamic reduction”!
Outstanding post! And, in 13 minutes… it’s hard to get much of anything worthwhile done in 13 minutes— guess that makes you the 13 minute expert! 🙂
I only wish there was a grocery store next door so we could have this for lunch tomorrow. Looks delicious! Will try soon and report back! 🙂
Looks wonderful! I’m in love with roasting, especially now that the weather is starting to cool.
Happy studying!
I love the addition of the fresh corn and balsamic reduction. Simple and delicious!
As a fairly new blogger, I have no idea how you wrote that post in just over 13 minutes. I’m still learning and very slow!
I’ve been on a barley salad kick and also have some palm sugar coming to me in the mail. I’m excited to try it (for the first time ever) with this recipe! What a nice and simple post. I wish I could do that in 13 minutes!
Sounds delectable–and I imagine for us gluten free folks it would be great with wild rice too!
I’m so in accord with the thirteen-minute blog post allocation! I’m getting ready to write a post in a similar push timeframe–it’s the way to get it done, some days.
Good luck with all the study
love
Ela
I have found that I want to roast and bake more of my veggies lately as it gets colder and colder. I still love a hefty raw salad during the week but have been drawn to turning on my oven to bake the winter squash, carrots and beets I’ve been getting in my farm-share.
I can still find local corn and raddichio at the town market. I think this recipe could even be morphed into a savory breakfast option.
Thanks for the inspiration Gena!
impressive 15 minute post. thanks for thinking of all of us despite your busy schedule.
I love adding balsalmic to dishes! It adds such fantastic flavor!
i’ve had a recipe similar to this i’ve been wanting to try. this looks great and i love the addition of radicchio
I totally have to try this – I am not a radicchio fan, but then, I’ve never tried roasting it. I love barley though so this recipe seems right up my alley. Thanks for sharing 🙂
oh yum- i love balsamic reduction but i happen to never get the taste absolutely right. Barley salads are amongst my favourites, i love the chewiness! Since I am in India I am totally into Indian flavours and spices and make my barley salads with roasted (or stir fried w coconut oil) carrots, cumin, chili, coriander and mung bean sprouts. delicious!
That sounds fantastic, Alexia!
This looks so delicious and yes Easy! The best kind of reicpe.
Oh my goodness, does this look delicious! It combines three of my favorite foods: sweet corn, cherry tomatoes, and balsamic vinegar. My last radicchio endeavor was overpoweringly bitter, but perhaps the chicory flavor would mellow in this recipe. I hope I can still get corn at the farmers market–only one stand offered it up last week! Fingers crossed.
-Ali.
Everyone seems to adore roasted radicchio – something wonderful must happen in the oven or on the grill! I still haven’t tried it yet, but this seems like a wonderful combo 🙂
Awesome Gen, I love one pot wonders!
Good! My work days are much longer these days so I am always looking for quick and tasty recipes. I will give this one a try as soon as I locate some raddichio.
It’s so fantastic. Hope you enjoy it!
Wow! So much flavour for only fifteen minutes! This looks amazing and I think My Baby Sister would die eating this. It is so true that roasting does amazing things to food. Whenever I cook for My Love and Baby Sister, if I can roast something, I will do it! I wish you much love and luck with your studies!!
I am actually shocked you got that up in 13-15 minutes. You are a speedy blogger!
Barley..haven’t had it in ages, but I love it. And that balsamic reduction is right up my alley. So is that tablecloth/napkin in the first picture. Very pretty…I dig it!
Good luck with the studying, Gena 🙂