Barley and Herb Salad (Printable Version)

Nutty pearl barley tossed with fresh herbs and zesty lemon vinaigrette

# Needed Ingredients:

→ Grains

01 - 1 cup pearl barley, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Herbs & Vegetables

04 - 1/2 cup fresh parsley, finely chopped
05 - 1/4 cup fresh mint, finely chopped
06 - 1/4 cup fresh dill, finely chopped
07 - 1/2 small red onion, finely diced
08 - 1 cup cherry tomatoes, halved
09 - 1 small cucumber, diced

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 garlic clove, minced
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - In a medium saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Add rinsed barley, reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain excess water and allow to cool to room temperature.
02 - In a large bowl, combine cooled barley with parsley, mint, dill, red onion, cherry tomatoes, and cucumber.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
04 - Pour dressing over the barley mixture and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It actually tastes better the next day as the grains soak up all that lemony goodness.
  • You can prep everything in advance and assemble just before guests arrive, which means less stress and more time to enjoy company.
02 -
  • Resist the urge to dress the salad while the barley is still warm; the heat will cause the herbs to wilt and lose their bright color and fresh taste.
  • This salad improves significantly after a few hours in the fridge, as the grains continue absorbing the dressing and flavors meld together beautifully.
03 -
  • Taste the barley as it cooks during the last few minutes—there's a sweet spot where it's tender but still has a slight bite, and that's when you know it's perfect.
  • If you're making this ahead, store the barley and vegetables separately from the dressing, then combine them just before serving to keep everything as fresh and bright as possible.
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