Save My aunt introduced me to this barley salad during a heatwave when nobody wanted to turn on the oven. She brought over this enormous bowl, glistening with olive oil and bursting with green herbs, and I couldn't stop eating it. Something about the chewy barley combined with all that freshness just clicked. Now it's my go-to whenever I want something substantial but not heavy.
Last summer I brought this to a neighborhood potluck and watched three different people ask for the recipe. What caught me off guard was how my friend who claims to hate salads went back for seconds. There's something about the combination of cool cucumber, sweet tomatoes, and those bright herbs that makes people forget they're eating something healthy.
Ingredients
- 1 cup pearl barley: Rinse it well until the water runs clear to remove any dusty starch that might make it gummy
- 3 cups water: Having extra water on hand means you won't have to measure precisely when checking doneness
- 1/2 teaspoon salt: This seasons the barley from inside out as it cooks
- 1/2 cup fresh parsley: Flat leaf has better flavor than curly, but either works if chopped finely
- 1/4 cup fresh mint: Don't skip this it's what makes the salad taste bright and surprising
- 1/4 cup fresh dill: If you're not a dill fan, fresh basil works beautifully instead
- 1/2 small red onion: Soak the diced onion in cold water for 10 minutes if you find it too sharp
- 1 cup cherry tomatoes: Look for ones that feel heavy for their size they'll be sweeter and juicier
- 1 small cucumber: English or Persian cucumbers work best since they have fewer seeds and thinner skin
- 1/4 cup extra-virgin olive oil: The good stuff really matters here since the dressing is simple
- 2 tablespoons fresh lemon juice: Roll the lemon on the counter before cutting to get more juice out
- 1 teaspoon Dijon mustard: This helps the dressing emulsify so it doesn't separate on you
- 1 garlic clove: Grate it on a microplane so it dissolves into the dressing instead of leaving chunks
- 1/2 teaspoon salt and 1/4 teaspoon pepper: Start with this and adjust at the end since everyone's preference differs
Instructions
- Cook the barley until tender:
- Bring the water and salt to a boil, add the barley, then turn it down to a gentle simmer with the lid on. Check it at 25 minutes but be prepared to go another 5 minutes for that perfect chewy texture.
- Let it cool completely:
- Spread the cooked barley on a baking sheet to speed up cooling while you prep everything else. Hot barley will wilt your herbs and make the dressing separate.
- Prep your herbs and vegetables:
- Chop everything roughly the same size so you get all the flavors in every bite. Take your time with the herbs they should be fine but not turned into mush.
- Make the dressing:
- Whisk the oil, lemon juice, mustard, garlic, salt, and pepper until it thickens slightly and looks creamy. Taste it on its own first before pouring it over the salad.
- Combine and toss gently:
- Put the cooled barley, herbs, and vegetables in your largest bowl. Pour the dressing over everything and fold it together carefully so you don't crush the tomatoes.
Save This recipe became a staple in my meal prep routine because it's one of those rare dishes that actually improves overnight. The barley absorbs the lemon and olive oil, the onion mellows out, and the herbs perfume everything. I love opening the fridge the next day and seeing that bowl waiting for me.
Make It Your Own
Sometimes I throw in crumbled feta when I want something more substantial, or toasted pine nuts for extra crunch. My sister adds roasted chickpeas to turn it into a full meal. The base is so forgiving that you can really adapt it to what you have on hand or what you're craving that day.
Perfect The Timing
What I've learned is that barley holds its texture much better than other grains in salads. Unlike couscous or quinoa that can turn mushy, this salad stays appealing for days. Just be sure not to overcook the barley in the first place since it won't get better from there.
Serving Suggestions
This works alongside grilled fish, roasted chicken, or as part of a mezze spread with hummus and flatbread. I've even served it in hollowed-out tomato cups for a shower presentation that looked fancy but took almost no extra effort.
- Bring it to room temperature for about 20 minutes before serving if it's been refrigerated
- Stir in some fresh herbs right before serving to perk up the appearance
- Save a squeeze of fresh lemon to add just before you serve it for extra brightness
Save There's something deeply satisfying about a salad that feels substantial yet light at the same time. This one hits that perfect balance and somehow tastes like sunshine in a bowl.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish actually improves after a few hours as the grains absorb the dressing. Store in an airtight container for up to 2 days in the refrigerator.
- → 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 other herbs work well?
Basil, cilantro, or tarragon make excellent additions or substitutions. The key is using a mix of soft herbs rather than woody ones like rosemary or thyme.
- → Can I use quick-cooking barley?
Pearl barley is recommended for its texture and ability to hold up in the dish. Quick-cooking barley may become mushy when tossed with the dressing and vegetables.
- → How do I prevent the barley from getting mushy?
Rinse the cooked barley under cold water to stop the cooking process and drain thoroughly. Cooling completely before mixing with the dressing helps maintain texture.
- → What proteins pair nicely?
Grilled chicken, chickpeas, or feta cheese complement the flavors beautifully. The citrus dressing also works well with shrimp or white fish.