I started buying garlic scapes at the farmers’ market because they looked interesting and to be perfectly honest, I had no idea what to do with them. This salad ended up being the answer. Barley cooked in water or stock, tossed with sauteed garlic scapes and quartered radishes that have been browned in olive oil over high heat. Pecorino shaved on top, lemon squeezed over everything.
The garlic scapes are milder than garlic cloves and slightly sweet when sauteed. The radishes lose their raw bite in the pan and pick up colour at the edges. Together with the chewy barley and the sharp pecorino, it is a salad that works warm or at room temperature.
Tips for Making Barley Salad with Radishes and Garlic Scapes
Saute the scapes and radishes on high heat
You want colour on the edges, not steamed vegetables. High heat, olive oil, and do not crowd the pan. 
Cut the garlic scapes into 1-inch pieces and quarter the radishes so they have flat surfaces to brown.
Dress while the barley is warm
Warm barley absorbs lemon juice and olive oil better than cold. Toss it immediately after draining.
Add the pecorino last. It melts slightly on warm barley, which is what you want.
Barley Salad with Radishes and Garlic Scapes
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Garlic scapes and radishes brighten up cooked barley in this spring-inspired salad. A simple, fresh side dish perfect for warmer weather.
Ingredients
- 1/4 cup grated Pecorino Romano cheese
- 1 cup pearl barley, cooked and cooled
- 6-8 garlic scapes, cut into 1-inch pieces
- Juice and zest of 1 lemon
- 6-8 radishes, quartered
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Cook barley in water or stock. Drain.
- Trim radishes and cut into quarters. Cut garlic scapes into 1-inch pieces.
- Sauté garlic scapes and radishes in olive oil over high heat until beginning to brown at the edges.
- Toss with barley, season with lemon, salt, and pepper.
- Drizzle with olive oil and top with chunks of pecorino.
Notes
- For best texture, rinse the cooked barley under cold water before adding it to the salad.
- If garlic scapes are unavailable, substitute 2-3 cloves of minced garlic. Reduce cooking time slightly.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; the barley will absorb some of the moisture, so it’s best to add a little extra olive oil before storing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 7
- Cholesterol: 10
Frequently Asked Questions
What are garlic scapes?
The curly green stalks that grow from the top of garlic plants. They appear at farmers’ markets in late spring and early summer. Milder than garlic cloves with a slight sweetness when cooked.
Can I use a different grain?
Farro or wheat berries both work. The cooking times differ but the texture is similar. You want a grain that stays chewy and distinct, not one that turns soft like rice.
Can I make this ahead?
Yes. The salad keeps for two days in the fridge. The barley firms up when cold. Add a squeeze of lemon and a drizzle of olive oil before serving to refresh it.
I almost skipped garlic scapes at the market honestly, because I didn’t know what to do with them. The high-heat sauté with quartered radishes softens the scapes into something between garlic and spring onion. Dressing the barley warm let it drink in the lemon properly.
I’ve been making this for years. It is absolutely delicious! Perfect blend of flavors and ideal way to use late spring farmers market veggies.
This looks so delicious, and I LOVE the photo! :)