Save Last summer, my neighbor invited me over for what she called a quick lunch. I walked in to find her barefoot in the kitchen, humming to herself while chopping a mountain of fresh herbs. The barley was already cooked and spread out on a baking sheet to cool, steam rising in lazy ribbons. She told me she discovered barley salad years ago when she needed something that would keep well for picnics. One bite of that bright, herby bowl and I was completely hooked on the way the chewy grains soaked up all that zesty dressing.
I made this for my book club last month when it was unseasonably warm. Everyone kept asking what I'd done differently from regular grain salads, and honestly it was just the generosity with the herbs. I'd doubled the dill because I had an overflowing bunch from the market, and that little change made such a difference. They all gathered around the bowl, seconds turning into thirds, and someone finally asked for the recipe on a napkin.
Ingredients
- 1 cup pearl barley: Rinse it well until the water runs clear, this removes excess starch and keeps the grains fluffy instead of gummy
- 3 cups water: The ratio might seem generous but barley absorbs liquid thirstily as it cooks
- 1/2 teaspoon salt: This goes into the cooking water to season the grains from within
- 1/2 cup fresh parsley: Flat leaf parsley has more flavor than curly, and the stems are packed with essential oils so chop those too
- 1/4 cup fresh mint: Look for bright green leaves without any brown spots, and dont be afraid to use slightly more if you love that cool flavor
- 1/4 cup fresh dill: Dill loses potency quickly once cut, so add it last and use within an hour of chopping
- 1/2 small red onion: Soak the diced onion in cold water for 10 minutes to mellow the sharp bite if you're sensitive to raw onion
- 1 cup cherry tomatoes: Choose ones that feel heavy for their size, and halve them right before serving so they don't get watery
- 1 small cucumber: English or Persian cucumbers work best since they have thinner skin and fewer seeds
- 1/4 cup extra-virgin olive oil: Use your best olive oil here since it really carries the dressing
- 2 tablespoons fresh lemon juice: Roll the lemon on the counter before cutting to maximize juice yield
- 1 teaspoon Dijon mustard: This acts as the emulsifier, helping oil and lemon juice come together into a creamy dressing
- 1 garlic clove: Mince it finely so you don't bite into raw garlic chunks
- 1/2 teaspoon salt: Kosher salt flakes distribute more evenly than table salt in dressings
- 1/4 teaspoon freshly ground black pepper: Grind it fresh right into the dressing bowl
Instructions
- Cook the barley:
- Bring water and salt to a rolling boil, stir in the rinsed barley, then immediately drop heat to low and cover with a tight fitting lid. Let it simmer gently for 25 to 30 minutes until the grains have puffed and absorbed most of the water but still have a slight chew to them. Drain any excess liquid and spread the cooked barley on a baking sheet to cool quickly, stopping the cooking process so it doesn't turn mushy.
- Prep the vegetables:
- While barley cooks, chop all your herbs and vegetables. Keep the tomatoes separate until the last minute, and if you have time, chill the cucumber and onion in the fridge for extra crunch in the finished salad.
- Whisk the dressing:
- In a small bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously for about 30 seconds until the mixture thickens slightly and turns cloudy, which means its properly emulsified and won't separate on the salad.
- Combine everything:
- Transfer cooled barley to a large mixing bowl and add parsley, mint, dill, red onion, cucumber, and cherry tomatoes. Pour the dressing over the top and use a large spoon to fold everything together gently, coating each grain without crushing the tomatoes.
- Season and serve:
- Taste a small bite and adjust salt or pepper if needed, remembering that flavors will intensify as it sits. Serve immediately at room temperature or refrigerate for at least an hour if you prefer it chilled.
Save My daughter took this recipe to college with her last fall, and it became her go to for dorm dinners. She calls me sometimes to ask about herb substitutions, depending on what looks good at the grocery store near campus. It makes me happy knowing she's eating something so nourishing, even during finals week when most of her friends are surviving on instant noodles.
Make It Your Own
Once you master the basic method, this salad becomes a canvas for whatever you have on hand. I've added roasted bell peppers in summer and thinly sliced radishes in spring. The key is keeping the herb-to-grain ratio generous so every bite sings.
Perfect Pairings
This barley salad shines alongside grilled fish or roasted chicken, but it's substantial enough to stand alone as a light main course. I love serving it with a simple frittata for brunch, where the fresh herbs complement eggs beautifully. For dinner parties, it pairs unexpectedly well with lamb kebabs.
Storage And Serving Tips
This salad keeps beautifully in the refrigerator for up to two days, making it excellent for meal prep Sundays. I store it in a glass container with a tight lid, bringing it to room temperature for about 20 minutes before serving. The flavors have time to marry and mellow, though the herbs will lose some of their punch by day two.
- Toast a handful of almonds or pumpkin seeds right before serving for a warm crunch contrast
- Crumble feta cheese over individual portions rather than mixing it into the whole salad
- If making ahead, keep a little extra dressing separate to refresh the salad just before serving
Save There's something deeply satisfying about a dish that feels both wholesome and indulgent at the same time. This barley salad has become one of those recipes I turn to again and again, whether I'm feeding a crowd or just treating myself to something special on a Tuesday night.
Recipe FAQ
- → Can I make barley salad ahead of time?
Yes, this salad actually improves after chilling for a few hours as the flavors meld together. Store in an airtight container for up to 2 days in the refrigerator.
- → Is pearl barley gluten-free?
No, pearl barley contains gluten. For a gluten-free alternative, substitute quinoa or buckwheat groats, adjusting cooking time accordingly.
- → What other herbs work in this salad?
Basil, cilantro, or chives can replace or complement the parsley, mint, and dill. Use about 1 cup total fresh herbs for the best flavor balance.
- → Can I use quick-cooking barley instead?
Yes, quick barley works well and reduces cooking time to about 10-12 minutes. The texture will be slightly softer than pearl barley but still delicious.
- → How do I serve barley salad?
Serve chilled or at room temperature as a light lunch, side dish for grilled meats, or base for added proteins like chickpeas, grilled chicken, or feta cheese.