Barley and Herb Salad

This Barley and Herb Salad is a vibrant and nutritious dish that brings the flavors of the Mediterranean straight to your table. Featuring chewy pearl barley, a variety of fresh herbs, and a zesty lemon vinaigrette, it is the perfect balance of earthy and bright notes. Ideal for a light lunch or as a side dish for grilled proteins, this salad is as versatile as it is delicious.

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The key to this recipe is the combination of fresh parsley, mint, and dill, which provide an aromatic complexity that pairs perfectly with the lemon and garlic dressing. The pearl barley acts like a sponge, soaking up the vinaigrette while maintaining a pleasant bite. It’s a wonderful way to enjoy whole grains in a light, refreshing format.

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 results, make sure the barley is fully cooled before mixing it with the fresh herbs to prevent them from wilting. You can spread the drained barley on a baking sheet to speed up the cooling process. Additionally, finely dicing the red onion and cucumber ensures that every bite has a consistent distribution of flavor and texture.

Varianten und Anpassungen

This salad is highly customizable. For a Mediterranean twist, stir in some crumbled feta cheese. If you prefer a tangier flavor profile, swap the lemon juice for red wine vinegar. To add extra texture, sprinkle the finished dish with toasted almonds or pumpkin seeds right before serving for a delightful crunch.

Serviervorschläge

Serve this Barley and Herb Salad chilled or at room temperature. It works beautifully as a standalone light lunch or as a vibrant side dish for grilled chicken, fish, or roasted vegetables. It is also an excellent addition to a picnic or potluck spread as it travels well.

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Enjoy this fresh and nutritious Barley and Herb Salad as part of your healthy routine. Its bright colors and bold flavors are sure to make it a new favorite in your kitchen.

Recipe Questions & Answers

→ Can I make this barley dish ahead of time?

Absolutely. In fact, the flavors deepen after a few hours in the refrigerator. The barley absorbs the vinaigrette beautifully, making it even more delicious the next day. Store in an airtight container for up to 2 days.

→ What can I substitute for pearl barley?

Farro, wheat berries, or quinoa work well as alternatives. Cooking times may vary—farro typically takes 20-25 minutes while quinoa cooks in about 15 minutes. Adjust the liquid accordingly.

→ Is this dish served warm or cold?

It's incredibly versatile. Serve at room temperature for the best flavor profile, though chilled works perfectly for warm weather. Avoid serving piping hot as the fresh herbs lose their brightness.

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

Yes. Chickpeas, white beans, or grilled chicken complement the Mediterranean flavors perfectly. Crumbled feta or goat cheese adds creamy richness and protein while enhancing the savory notes.

→ How do I prevent the barley from becoming mushy?

Rinse the grains before cooking and don't overcook—25-30 minutes should yield tender but still slightly chewy barley. Drain thoroughly and spread on a baking sheet to cool quickly, stopping the cooking process.