Save The first time I made this barley salad, I'd accidentally bought way too much fresh herbs at the farmers market and was desperate not to let them go to waste. Now it's become my go-to for those evenings when I want something substantial but not heavy, when the weather's turning warm and my kitchen feels too stuffy for a hot meal.
I brought this to a potluck last summer and watched three different people ask for the recipe, which is basically the highest compliment a home cook can receive. Something about the combination of cool grains and bright herbs just makes people happy, like they're eating sunshine.
Ingredients
- 1 cup pearl barley: Rinse it well until the water runs clear to remove excess starch
- 3 cups water: The grain will absorb most of this as it cooks
- 1/2 teaspoon salt: Season the cooking water so the barley tastes good from the inside out
- 1/2 cup fresh parsley: Flat leaf has more flavor than curly
- 1/4 cup fresh mint: Dont be tempted to add more, it can overpower everything else
- 1/4 cup fresh dill: Its delicate nature pairs beautifully with the hearty barley
- 1/2 small red onion: Soak diced onion in cold water for 10 minutes if you find it too sharp
- 1 cup cherry tomatoes: Multicolored ones make the salad look like jewels on the plate
- 1 small cucumber: English cucumbers work best because they have fewer seeds
- 1/4 cup extra virgin olive oil: Really good oil makes a difference here
- 2 tablespoons fresh lemon juice: Brightens everything and balances the earthy grains
- 1 teaspoon Dijon mustard: This is what helps the dressing cling to each grain
- 1 garlic clove: Minced finely so you dont bite into big chunks
- Salt and pepper: Taste at the end, grains need more seasoning than you think
Instructions
- Cook the barley until tender:
- Bring water and salt to boil in a medium saucepan, add barley, then lower heat and simmer covered for 25 to 30 minutes until grains are cooked through but still have some chew.
- Let it cool completely:
- Drain any remaining water and spread the barley on a baking sheet to speed up cooling, which prevents the herbs from wilting when you mix everything together.
- Prep all your fresh elements:
- While the barley cools, chop the herbs, dice the cucumber and onion, and halve those little tomatoes so everything is ready to go.
- Make the zesty dressing:
- Whisk together olive oil, lemon juice, Dijon, garlic, salt, and pepper until it thickens slightly and looks creamy.
- Bring it all together:
- Combine cooled barley with all the vegetables and herbs in a large bowl, pour the dressing over, and toss gently until every grain is coated.
Save My sister texted me at midnight once after eating leftovers straight from the container, telling me she'd never looked at barley the same way again. There's something magical about how the grains soak up that lemony dressing while staying perfectly fluffy.
Make It Your Own
Sometimes I crumble salty feta on top or add toasted pumpkin seeds for crunch. The recipe is forgiving and welcomes whatever fresh herbs you have in abundance.
Perfect Pairings
This works alongside grilled fish or chicken, but honestly I've eaten it as a standalone meal more times than I can count. It's substantial enough to feel complete.
Serving Suggestions
Serve it slightly chilled rather than ice cold for the best texture and flavor experience. Let it sit on the counter for about 15 minutes before serving.
- Use a wide shallow bowl instead of a deep one so all those colorful vegetables are visible
- Reserve a few whole herb leaves for garnish so it looks as good as it tastes
- Add the dressing just before serving if you're making this more than a few hours ahead
Save Every time I make this now, I think about how something so simple can bring so much joy to a table. Good food really is that uncomplicated sometimes.
Recipe Help & Answers
- → Can I make this ahead of time?
Yes, this actually tastes better after the flavors have had time to meld. Prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator. The barley will absorb more of the dressing, so you may want to reserve a little extra to refresh before serving.
- → Is pearl barley the same as hulled barley?
No, they're different. Pearl barley has been polished to remove the outer hull and some of the bran layer, making it cook faster and become more tender. Hulled barley retains more fiber and nutrients but takes longer to cook and stays chewier. Stick with pearl barley for the best texture here.
- → What can I substitute for the fresh herbs?
If you're missing one of the herbs, you can adjust the ratios of the others or add fresh basil, cilantro, or tarragon. Just aim for about 1 cup total fresh herbs to maintain that vibrant, aromatic character that makes this bowl shine.
- → How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables may release some moisture as they sit, so give everything a good toss before serving. Avoid freezing, as the texture of the barley and fresh vegetables will suffer.
- → Can I use quinoa instead of barley?
Absolutely. Quinoa cooks faster than barley and has a slightly different nutritional profile, but it works beautifully with these same flavors. Cook 1 cup quinoa in 2 cups water for about 15 minutes, fluff with a fork, and proceed with the recipe as written.
- → How do I prevent the barley from getting mushy?
The key is not to overcook it. Start checking at the 25-minute mark and drain immediately once the grains are tender but still have a slight chew. Spread the cooked barley on a baking sheet to cool quickly—this stops the cooking process and prevents clumping.