Barley and Herb Salad (Printable Version)

Nutty pearl barley tossed with fresh herbs and zesty lemon vinaigrette for a light Mediterranean dish.

# What You'll Need:

→ 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

# How to Make It:

01 - In a medium saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Add pearl 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 - Transfer cooled barley to a large bowl and mix with fresh parsley, mint, dill, red onion, cherry tomatoes, and cucumber.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
04 - Pour the vinaigrette over the barley mixture and gently toss until evenly coated.
05 - Taste the salad and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes even better the next day when all those herb flavors have gotten to know each other in the fridge.
  • You can prep everything in advance and throw it together right before eating, which means less stress when you're feeding people.
  • It feels fancy enough for guests but honest enough for a Tuesday lunch by yourself.
02 -
  • Don't skip cooling the barley completely or your herbs will turn brown and sad, which I learned by making this in a rush one evening.
  • Underdressing is nearly impossible here because the barley is thirsty and absorbs everything beautifully, so don't be timid with the oil and lemon.
03 -
  • Make the dressing in the actual serving bowl if you want to cut down on dishes—just set it aside while you prep vegetables, then add everything at the end.
  • If you're feeding a crowd, you can double this recipe easily, and it travels beautifully in a covered container, making it perfect for gatherings where you want to contribute something that holds up.
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