Chewy pearl barley makes a sturdy base for sweet corn, two kinds of cucumber, peppery radishes, salty feta, and smoky dried chorizo. The bowl gets even better after a short rest in the refrigerator, making it a smart make-ahead lunch for two.
THE RECIPE
Summer Barley Bowl with Chorizo, Cucumbers, and Corn
Prep15 min
Cook0 min
Total1 hr 15 min
Serves2
Ingredients
Instructions
- Place the cooled barley, corn, fresh cucumber, pickled cucumber, radishes, feta, and chorizo in a medium bowl.
- Drizzle with the olive oil and pickle brine. Add the salt and black pepper, then toss until everything is evenly coated.
- Divide between two covered containers and refrigerate for 1 hour to let the flavors mingle.
- Let the barley bowls stand at room temperature for 15 to 20 minutes before serving. Toss again, taste, and adjust the seasoning.
Tips and Make-Ahead
- Cool freshly cooked barley completely before mixing so the cucumber and radishes stay crisp.
- Frozen corn works too; thaw and drain it well before adding.
- The bowl keeps well for up to 2 days in a covered container in the refrigerator.
- For a meat-free version, omit the chorizo and add extra feta or chickpeas.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.