Save Brighten up your table with this refreshing Barley and Herb Salad. Featuring nutty pearl barley tossed with a vibrant mix of fresh parsley, mint, and dill, this dish is brought to life by a zesty lemon and Dijon vinaigrette. It serves as the perfect light lunch or a vibrant Mediterranean-inspired side dish for any meal.
Save This salad is all about fresh ingredients and simple techniques. By combining pantry staples like pearl barley and olive oil with crisp cucumber and cherry tomatoes, you create a dish that is both satisfying and light. The addition of Dijon mustard and garlic in the dressing ensures every bite is packed with savory depth.
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 texture, make sure to drain the barley thoroughly and let it reach room temperature before adding the herbs; this prevents the heat from wilting the fresh greenery. This salad stores exceptionally well and can be kept in the refrigerator for up to 2 days.
Varianten und Anpassungen
For a different acidic profile, try swapping the fresh lemon juice for red wine vinegar. You can also add a Mediterranean twist by mixing in crumbled feta cheese. Please note that while this dish is vegetarian, pearl barley contains gluten, so it is not suitable for gluten-free diets.
Serviervorschläge
Before serving, garnish the salad with toasted almonds or pumpkin seeds for an extra layer of crunch. This dish is versatile enough to be served alongside grilled chicken or fish, or enjoyed on its own as a nutritious plant-based meal.
Save With its vibrant colors and bright flavors, this Barley and Herb Salad is a testament to the beauty of simple Mediterranean cooking. Whether you're prepping for the week ahead or serving a fresh side at a dinner party, it's a wholesome choice that never fails to satisfy.
Recipe FAQs
- → Can I make barley salad ahead of time?
Yes, this salad actually improves after a few hours as the flavors meld together. It keeps well in the refrigerator for up to 2 days, making it perfect for meal prep or make-ahead entertaining.
- → 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 or buckwheat groats.
- → What herbs work best in this salad?
The classic combination of parsley, mint, and dill provides fresh, aromatic flavors. You can also add basil, cilantro, or tarragon depending on your preference and what's available in your garden or market.
- → Can I serve this salad warm?
Absolutely! While it's delicious chilled or at room temperature, serving it slightly warm allows the barley to absorb more of the vinaigrette's flavors. Just let the cooked barley cool for about 10 minutes before tossing with the vegetables and dressing.
- → What proteins pair well with barley salad?
Grilled chicken, shrimp, or white fish complement the light flavors beautifully. For vegetarians, add crumbled feta cheese, chickpeas, or toasted nuts like almonds and pumpkin seeds for extra protein and texture.