Barley and Herb Salad

This Barley and Herb Salad is a refreshing Mediterranean-inspired dish featuring nutty pearl barley tossed with a vibrant trio of fresh herbs and a zesty lemon vinaigrette. It serves as an ideal light lunch or a colorful side dish that brings brightness to any meal.

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The mix of diced cucumber, juicy cherry tomatoes, and sharp red onion adds a wonderful crunch and depth, making every bite of this salad both hearty and refreshing.

Ingredients

• Grains
  • 1 cup pearl barley, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
• Herbs & Vegetables
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/2 small red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
• Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

Step 1

In a medium saucepan, bring water and 1/2 teaspoon salt to a boil. Add barley, reduce heat to low, cover, and simmer for 25–30 minutes or until tender. Drain any excess water and let cool to room temperature.

Step 2

In a large bowl, combine cooled barley, parsley, mint, dill, red onion, cherry tomatoes, and cucumber.

Step 3

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.

Step 4

Pour the dressing over the barley mixture and toss gently to combine.

Step 5

Taste and adjust seasoning if needed. Serve chilled or at room temperature.

Zusatztipps für die Zubereitung

Ensure the barley is rinsed thoroughly before cooking to remove excess starch. It is important to let the grain cool completely before adding the fresh herbs to prevent them from wilting and losing their bright color.

Varianten und Anpassungen

For a tangier flavor, you can swap the fresh lemon juice for red wine vinegar. Adding feta cheese crumbles is another excellent way to give the salad a more pronounced Mediterranean twist.

Serviervorschläge

This salad can be served chilled or at room temperature. For an added layer of texture and crunch, consider sprinkling the top with toasted almonds or pumpkin seeds just before serving.

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With its vibrant colors and nutty textures, this Barley and Herb Salad is a versatile dish that brings a fresh, healthy energy to any table.

Recipe FAQs

→ Can I make this barley salad ahead of time?

Absolutely. This salad actually benefits from sitting for a few hours as the flavors meld together. You can prepare it up to 2 days in advance and store it in the refrigerator. The barley holds its texture well and won't get soggy.

→ What can I substitute for pearl barley?

Farro, wheat berries, or quinoa work well as alternatives. Keep in mind cooking times may vary slightly. If using quinoa, reduce the cooking time to about 15 minutes.

→ Is this salad served warm or cold?

It's versatile—serve it chilled, at room temperature, or slightly warm. The flavors shine brightest when the dish has had time to cool slightly after cooking, allowing the barley to absorb the dressing.

→ Can I add protein to make it a complete meal?

Yes. Chickpeas, grilled chicken, or feta cheese make excellent additions. Feta adds a creamy, salty element that complements the Mediterranean flavors perfectly.

→ How do I prevent the barley from becoming mushy?

Rinse the barley before cooking and drain any excess water immediately once tender. Spread it on a baking sheet to cool quickly, which stops the cooking process and preserves the grain's texture.