Pin The summer my apartment had no air conditioning, I discovered that cooking barley on the stove didn't heat up the kitchen nearly as much as I feared. This salad became my go-to for those sweltering July evenings when turning on the oven felt like a terrible mistake. The nutty grains soak up the bright herb dressing like tiny sponges, and somehow it tastes even better after sitting in the fridge for a few hours. I've brought this to three different summer parties now, and each time someone asks for the recipe before they even finish their first bite.
Last summer my neighborSarah stopped by while I was chopping herbs for this salad and ended up staying for dinner. She'd never tried barley in a salad before and kept sneaking forkfuls while we talked on the back porch. Now she texts me whenever she makes it, usually with some variation she discovered like adding toasted pine nuts or swapping mint for basil. That's the thing about this recipe, it welcomes improvisation and still somehow works beautifully.
Ingredients
- 1 cup pearl barley: Rinse it well until the water runs clear to remove any dusty starch
- 3 cups water: Use this to cook the barley until it's tender but still has a slight chew
- 1/2 teaspoon salt: Add this to the cooking water to season the grains from within
- 1/2 cup fresh parsley: The backbone of the herb blend, bringing fresh grassy brightness
- 1/4 cup fresh mint: Adds that cool refreshing note that pairs so beautifully with grain salads
- 1/4 cup fresh dill: Gives a subtle aromatic sweetness that ties everything together
- 1/2 small red onion: Finely dice it for sharp bites that cut through the rich barley
- 1 cup cherry tomatoes: Halved for little bursts of juicy sweetness throughout
- 1 small cucumber: Dice it small for refreshing crunch in every forkful
- 1/4 cup extra virgin olive oil: Use your best oil here since the flavor really comes through
- 2 tablespoons fresh lemon juice: Bright acid that wakes up the whole dish
- 1 teaspoon Dijon mustard: The secret that helps the dressing emulsify properly
- 1 garlic clove: Minced finely so it distributes evenly without overwhelming
- 1/2 teaspoon salt: Adjust this after tasting once everything is combined
- 1/4 teaspoon black pepper: Freshly ground gives the best spicy warmth
Instructions
- Cook the barley:
- Bring the water and salt to a boil, add the rinsed barley, then lower the heat and simmer covered for 25 to 30 minutes until tender. Drain any excess liquid and spread the grains on a baking sheet to cool quickly.
- Prep the vegetables:
- While the barley cooks, finely chop your herbs, dice the cucumber, halve the tomatoes, and mince the onion. The knife work here doesn't need to be perfect, just keep everything bite sized.
- Make the dressing:
- Whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl until thickened. Taste it and adjust anything that seems off balance.
- Combine everything:
- Dump the cooled barley into your largest bowl and add all the vegetables and herbs. Pour the dressing over the top and toss gently until every grain is coated.
- Let it rest:
- This salad needs at least 15 minutes for the flavors to meld together. Taste again before serving and add more salt or lemon juice if needed.
Pin My mother started making this for her weekly bridge group after I shared the recipe with her. She calls it her "e;fancy salad"e; even though it takes barely any active time to prepare. Something about the combination of textures and flavors makes people think you put in way more effort than you actually did.
Making It Your Own
This recipe is incredibly forgiving and welcomes all kinds of substitutions based on what you have on hand. Sometimes I use farro or wheat berries instead of barley when I want a different texture. The herb mix can change with the seasons or your personal taste.
Getting Ahead
You can cook the barley up to two days in advance and keep it refrigerated in an airtight container. The dressing can also be made ahead and stored separately. Just toss everything together an hour before you plan to serve it.
Serving Suggestions
This works as a light lunch on its own or as a substantial side dish alongside grilled fish or roasted vegetables. I've even served it as part of a Mediterranean mezze spread with hummus and warm pita bread.
- Try crumbling feta cheese on top for extra protein and tangy richness
- Add toasted almonds or pumpkin seeds for crunch and healthy fats
- Swap the lemon juice for red wine vinegar if you prefer a deeper, less bright flavor
Pin This salad keeps beautifully for two days in the fridge and makes excellent leftovers for quick weekday lunches. The barley continues to soften and absorb the dressing, so you might want to add a squeeze of fresh lemon before serving again.
Recipe Q&A
- → Is pearl barley gluten-free?
No, pearl barley contains gluten and is not suitable for those with celiac disease or gluten intolerance. For a gluten-free alternative, try quinoa or buckwheat groats.
- → Can I make this salad ahead?
Absolutely! This salad actually tastes better after the flavors have had time to meld. It keeps well in the refrigerator for up to 2 days. Add the dressing just before serving if you prefer the vegetables to stay crisp.
- → What can I substitute for fresh herbs?
Fresh herbs are essential for this salad's vibrant flavor. If you're missing one, simply increase the amounts of the others. Basil or cilantro could also work in place of dill or mint if needed.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The barley will continue to absorb the dressing, so you may want to add a splash more lemon juice and olive oil before serving leftovers.
- → Can I add protein to make it a complete meal?
Yes! Chickpeas, white beans, or grilled chicken would pair beautifully. Feta cheese, halloumi, or toasted nuts like almonds or pumpkin seeds also add protein and extra texture.