Mediterranean Barley Burrata Salad Recipe (Healthy, Easy & Make-Ahead): During summer, we love making giant batches of pasta or grain salads that we serve cold, tossed with some fresh vegetables and cheese – and this Barley Burrata Salad is one of our all time favorites!

This is a simple grain salad you can prep ahead of a big party and tastes fantastic – it is easy to serve to groups, and is divine topped with a fresh torn burrata ball. We will make a big batch at the beginning of the week and grab smaller burratas and make myself a little bowl for lunch every day, it is the solid simple lunch meal prep!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Mediterranean Barley Salad with Burrata

Cook the barley and let it cool. Warm is fine, but if it's too hot, it will melt the burrata too quickly.

Chop the vegetables into small pieces so everything mixes evenly. Add them to a bowl with the barley and herbs.

Drizzle with olive oil and lemon juice, season with salt and pepper, and mix. Taste it before serving and adjust. It usually needs a little more lemon than expected.

Tear the burrata and place it over the top before serving. You can mix it slightly or leave it on top.

Why This Barley Burrata Salad Works

Barley gives the salad some weight. It's chewy, slightly nutty, and holds onto flavor without turning mushy.

The vegetables keep it from feeling heavy. Tomatoes add a little sweetness, cucumber keeps things crisp, and fresh herbs bring everything together.

Burrata finishes it off. Once it's torn open, it mixes into the barley and vegetables enough to make everything feel balanced without needing a thick dressing.

It lands somewhere between a Mediterranean barley salad and a burrata grain bowl, which is probably why it works for both lunch and dinner.

Barley Burrata Salad Ingredients & What They Bring

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 good 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 solid 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 solid 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 we 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.

Kitchen notes

Select Fresh Ingredients: Use the freshest ingredients available, especially for the tomatoes, as they are a key component of the dish.

Ripe Tomatoes are Key: Choose ripe, garden-fresh tomatoes. Heirloom or vine-ripened varieties often have the best flavor and texture.

Prep Ingredients in Advance: Prepare all your ingredients before you start assembling the salad. This includes washing and drying the microgreens, slicing the garlic, draining and chopping the artichokes, and breaking down the Burrata into smaller pieces.

Cook Barley to Perfection: Cook the barley to the right consistency. It should be tender but still have a slight chewiness. Follow the package instructions for cooking time and ratios, and consider adding a pinch of salt to the cooking water for flavor.

Season the Barley: Season the cooked barley with a drizzle of truffle oil and a pinch of salt while it's still warm. This allows the barley to absorb the flavors.

Use Quality Olive Oil: Use a high-quality extra virgin olive oil for drizzling over the salad. It adds richness and enhances the overall flavor.

Layer Flavors: Layer the flavors strategically. Start with the barley as the base, then add the microgreens, followed by the artichokes, tomatoes, and garlic. This allows you to appreciate each ingredient's taste and texture.

Drizzle Truffle Oil Sparingly: Truffle oil can be strong, so drizzle it sparingly over the salad. You can always add more if needed, but it's easier to adjust than to tone down an overpowering truffle flavor.

Burrata Placement: Place the creamy Burrata on top of the salad before serving. It's best to break it open gently, allowing the creamy interior to ooze out, creating a beautiful presentation.

Season to Taste: Taste the salad before serving and adjust the seasoning if necessary. You may need a bit more salt, pepper, or truffle oil to balance the flavors.

Garnish with Fresh Herbs: Fresh herbs like basil or parsley can add a pop of color and freshness to the salad. Sprinkle some on top before serving.

Serve Immediately: This salad is best served fresh and immediately after assembling to preserve the textures and flavors.

Pair with a Good Wine: Consider pairing this salad with a white wine like Sauvignon Blanc or a light, crisp Rosé to complement the creamy Burrata and fresh ingredients.

How to Prepare Barley

Barley is a good 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.

When You'll Want to Make This Salad

This salad is simple to whip up, and shines when:

You need lunch but you don't want to cook
You're making dinner when something light sounds better than a full meal
Straight from the fridge the next day

Small Details That Change the Outcome

Cooling the barley properly keeps the texture right. If it's too soft, the whole salad leans flat.

Olive oil matters more here than in heavier recipes, since you can actually taste it.

Adding dressing gradually works better than pouring everything in at once. The salad should feel light, not coated.

Make-Ahead Notes

Everything except the burrata can be made ahead.

Stored in the fridge, it keeps well for a couple of days and the flavor improves slightly as it sits. Add the burrata right before serving so it keeps its texture.

Share Pin It Follow

Barley and Burrata Salad FAQs

What is burrata, and where can we find it?

Burrata is a creamy Italian cheese made from mozzarella and cream. You can usually find it in well-stocked grocery stores, specialty cheese shops, or Italian markets.

Can we substitute Burrata with another cheese?

While Burrata has a unique creamy texture, you can substitute it with fresh mozzarella or a creamy cheese like burrata or stracciatella. However, it won't have the same rich, creamy interior.

Do we need to rinse the barley?

It's not necessary to rinse cooked barley for this salad. drain it and let it cool slightly before seasoning.

Can we use pearl barley instead of hulled barley?

Yes, you can use pearl barley, which cooks faster than hulled barley. Adjust the cooking time according to the package instructions for pearl barley.

What can we substitute for truffle oil if we don't have it?

You can substitute truffle oil with a high-quality extra virgin olive oil for a different but still good flavor. Truffle oil has a strong flavor, so use olive oil sparingly.

Can we prepare this salad in advance?

You can prepare most of the components in advance, like cooking the barley, chopping the vegetables, and assembling them on a platter. However, add the Burrata and drizzle the truffle oil before serving to maintain freshness.

How long does this salad last once assembled?

Once assembled, the salad is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator, but be aware that the Burrata may lose its creamy texture when stored.

Can we make this salad dairy free or vegan?

To make this salad vegan, you can use a dairy-free cheese alternative or omit the creamy cheese entirely. Substitute olive oil for the truffle oil and ensure the other ingredients are vegan-friendly.

What can we serve alongside this salad?

This salad pairs well with grilled chicken, fish, or roasted vegetables. It's versatile and can be a great side dish for a variety of main courses.

Can we customize the salad with additional ingredients?

Absolutely! You can customize this salad by adding ingredients like roasted red peppers, toasted pine nuts, or a balsamic glaze drizzle for extra flavor and texture.

What type of microgreens work best in this salad?

Mild-flavored microgreens like arugula, baby spinach, or basil microgreens work well. They add freshness and a hint of peppery or herbal flavor.

How do we prevent the garlic from being too overpowering?

Slicing the garlic thinly or using a garlic press can help distribute the flavor more evenly in the salad. Additionally, allowing the salad to sit for a few minutes after adding the garlic can mellow its intensity.

Ingredients

1 lb pearl barley
1 can chickpeas, drained
¼ 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

Method

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.