Save My aunt brought this barley salad to a summer potluck last year when the temperature hit ninety degrees and nobody wanted to turn on the oven. I went back for thirds and finally cornered her in the kitchen for the recipe. The barley has this incredible chewy texture that stands up to all the fresh herbs, and that lemon dressing wakes up your whole palate.
I made this for a dinner party where half the guests were vegetarians and the other half were skeptical about grain salads. By the end of the night, even the steak and potatoes people were asking for the recipe. The red onion adds just enough bite while the cucumber keeps everything cool and refreshing.
Ingredients
- 1 cup pearl barley: Rinsing removes excess starch so each grain stays distinct and fluffy
- 3 cups water: Gives the barley enough liquid to become tender without getting mushy
- 1/2 teaspoon salt: Seasons the grain from the inside out as it cooks
- 1/2 cup fresh parsley: Flat leaf parsley brings bright grassy notes that balance the earthy barley
- 1/4 cup fresh mint: Mint adds a cool refreshing element that makes this salad sing
- 1/4 cup fresh dill: Dills slight anise flavor pairs beautifully with the lemon dressing
- 1/2 small red onion: Finely diced onion provides sharp pops of flavor throughout
- 1 cup cherry tomatoes: Halved tomatoes release just enough juices to coat the grains
- 1 small cucumber: Adds crunch and freshness that lightens up the whole dish
- 1/4 cup extra-virgin olive oil: A quality oil makes all the difference in the dressings richness
- 2 tablespoons fresh lemon juice: Fresh squeezed lemon has a brightness that bottled juice cannot match
- 1 teaspoon Dijon mustard: Helps the dressing emulsify and adds a subtle tangy depth
- 1 garlic clove: One small clove is plenty since it is raw and will mellow slightly as it sits
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Adjust these to your taste after everything is combined
Instructions
- Cook the barley:
- Bring the water and half teaspoon salt to a boil then add the rinsed barley. Turn the heat to low cover tightly and let it simmer gently for 25 to 30 minutes until the grains are tender but still have a slight chew to them.
- Let it cool:
- Drain any excess water then spread the barley on a baking sheet or large plate to speed up cooling. Warm barley will wilt the fresh herbs so patience here really pays off.
- Prep the vegetables:
- While the barley cools chop the parsley mint and dill until they are fine but not paste like. Dice the cucumber and red onion into small pieces that will distribute evenly throughout the salad.
- Make the dressing:
- Whisk together the olive oil lemon juice Dijon mustard minced garlic salt and pepper until the mixture thickens slightly and looks creamy. This should take about 30 seconds of vigorous whisking.
- Combine everything:
- Put the cooled barley in a large bowl and add all the herbs and vegetables. Pour the dressing over the top and use a large spoon to fold everything together gently until each grain is coated.
- Taste and adjust:
- Let the salad sit for 5 minutes then taste it and add more salt or lemon juice if it needs a little something. The flavors really come together after a short rest.
Save This became my go to lunch during a particularly hectic month when cooking dinner felt impossible. I would make a big batch on Sunday and pack portions for the whole week. The barley holds up beautifully and somehow tastes even better on day two.
Make It Your Own
Sometimes I toss in crumbled feta or toasted pine nuts when I want something extra special. The recipe is incredibly forgiving and works with whatever fresh herbs you have in your refrigerator.
Serving Suggestions
This salad pairs perfectly with grilled fish or roasted vegetables. I have also served it alongside a simple omelet for a light dinner that still feels satisfying.
Storage And Meal Prep
The barley base keeps well in the refrigerator for up to two days though the fresh herbs will start to lose their vibrancy. Add delicate ingredients like nuts or cheese right before serving rather than mixing them in beforehand.
- Store the salad in an airtight container to keep the barley from drying out
- Bring it to room temperature for 15 minutes before serving to let the flavors wake up
- If the barley seems dry toss it with a splash more olive oil and lemon juice
Save This is the kind of recipe that reminds me why I fell in love with cooking in the first place. Simple ingredients honest flavors and something beautiful to share with the people you love.
Recipe Guide
- → Can I make this ahead?
Absolutely. This tastes even better after sitting overnight. Prepare up to 2 days in advance and store in the refrigerator.
- → What grains can substitute barley?
Farro, wheat berries, or quinoa work beautifully. Adjust cooking times accordingly—quinoa cooks faster while farro may need additional time.
- → Is this served warm or cold?
Either way. Serve at room temperature immediately after preparing, or chill for a refreshing cold option.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days. The barley absorbs dressing beautifully over time.
- → Can I add protein?
Feta, chickpeas, or grilled chicken make excellent additions. Feta adds tangy creaminess while chickpeas boost protein for a complete meal.
- → Why rinse pearl barley?
Rinsing removes dust and excess starch for cleaner flavor. It also helps prevent the grains from becoming overly sticky during cooking.