Save This Barley and Herb Salad is a refreshing Mediterranean-inspired dish that highlights the chewy, nutty texture of pearl barley. Combined with a generous amount of fresh parsley, mint, and dill, and tossed in a zesty lemon vinaigrette, it is a vibrant choice for a light lunch or a nutrient-packed side dish.
Save The beauty of this salad lies in its simplicity and the balance of fresh ingredients. By combining staple grains with garden-fresh produce, you create a dish that is as wholesome as it is colorful.
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
- Cook the Barley
- 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.
- Combine Ingredients
- In a large bowl, combine cooled barley, parsley, mint, dill, red onion, cherry tomatoes, and cucumber.
- Prepare Vinaigrette
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.
- Toss the Salad
- Pour the dressing over the barley mixture and toss gently to combine.
- Adjust and Serve
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
This salad keeps well in the fridge for up to 2 days, making it an excellent option for meal prep or making ahead for gatherings.
Varianten und Anpassungen
For a Mediterranean twist, try adding crumbled feta cheese. If you prefer a tangier flavor profile, you can swap the fresh lemon juice for red wine vinegar.
Serviervorschläge
To add a delightful crunch to the dish, sprinkle with toasted almonds or pumpkin seeds just before serving.
Save Vibrant, healthy, and easy to assemble, this Barley and Herb Salad is a versatile recipe that brings a fresh perspective to grain-based dishes.
Recipe FAQs
- → Can I make this barley salad ahead of time?
Yes, this salad actually improves after sitting for a few hours or overnight. The barley absorbs the vinaigrette and the flavors meld together beautifully. Store it in an airtight container in the refrigerator for up to 2 days.
- → What other grains can I use instead of barley?
Farro, wheat berries, or quinoa make excellent substitutes. Adjust cooking time accordingly—quinoa cooks faster (about 15 minutes) while farro and wheat berries may need similar time to barley.
- → Is this suitable for meal prep?
Absolutely! The barley holds its texture well for several days. Divide into portions and store in individual containers. Add delicate fresh herbs just before serving if making more than a day in advance.
- → Can I add protein to make it a complete meal?
Yes, chickpeas, grilled chicken, or crumbled feta cheese work wonderfully. Tofu cubes or halloumi also pair nicely with the Mediterranean flavors.
- → What's the best way to cook pearl barley?
Simmer barley in salted water at a low temperature for 25–30 minutes until tender but still slightly chewy. Unlike rice, barley won't absorb all the liquid, so drain any excess after cooking.