Barley and Herb Salad

Experience a refreshing Mediterranean-inspired dish with this Barley and Herb Salad. Featuring nutty pearl barley tossed with a medley of fresh herbs and a zesty lemon vinaigrette, this salad is ideal as a light lunch or a vibrant side dish for your next meal.

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This salad brings together the wholesome goodness of grains with the crispness of fresh cucumber and cherry tomatoes. The combination of aromatic herbs creates a sophisticated flavor profile that is both satisfying and incredibly fresh.

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

To ensure the best consistency, be sure to rinse the pearl barley thoroughly before cooking. It is essential to let the barley cool completely before mixing it with the herbs to keep them from wilting and losing their bright green color.

Varianten und Anpassungen

For added crunch, sprinkle with toasted almonds or pumpkin seeds before serving. Feta cheese crumbles make a delicious addition for a Mediterranean twist. You can also swap lemon for red wine vinegar for a tangier flavor profile.

Serviervorschläge

This salad can be served immediately at room temperature or chilled in the refrigerator. It keeps well in the fridge for up to 2 days, making it an excellent option for healthy lunches throughout the week.

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Whether you enjoy it as a standalone meal or a side to grilled protein, this Barley and Herb Salad is a delicious way to enjoy wholesome ingredients and bright flavors in every bite.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish actually improves after a few hours as the flavors meld together. Store it in an airtight container in the refrigerator for up to 2 days. The barley will absorb some of the dressing, so you may want to refresh with a splash of lemon juice or olive oil before serving.

→ Is pearl barley gluten-free?

No, pearl barley contains gluten and is not suitable for those with celiac disease or gluten sensitivity. For a gluten-free alternative, try quinoa, buckwheat, or brown rice instead.

→ What other herbs can I use?

While parsley, mint, and dill create a classic Mediterranean flavor profile, you can experiment with basil, cilantro, or tarragon. Fresh chives also work well. Just keep the total herb quantity around 1 cup for the best balance.

→ Can I use quick-cooking barley?

Yes, quick-cooking barley works in a pinch and reduces the cooking time to about 10-12 minutes. However, pearl barley has a superior texture and nutty flavor that holds up better in salads.

→ How do I prevent the barley from getting mushy?

Rinse the cooked barley under cold water to stop the cooking process immediately. Drain well and let it cool completely before tossing with the vegetables and dressing. This prevents the grain from continuing to steam and becoming soft.