# Components:
→ Grains
01 - 1 cup pearl barley, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Herbs & Vegetables
04 - 1/2 cup fresh parsley, finely chopped
05 - 1/4 cup fresh mint, finely chopped
06 - 1/4 cup fresh dill, finely chopped
07 - 1/2 small red onion, finely diced
08 - 1 cup cherry tomatoes, halved
09 - 1 small cucumber, diced
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 garlic clove, minced
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Add pearl barley, reduce heat to low, cover, and simmer for 25–30 minutes until tender. Drain excess water and cool to room temperature.
02 - Combine cooled barley with chopped parsley, mint, dill, diced red onion, halved cherry tomatoes, and diced cucumber in a large mixing bowl.
03 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, 1/2 teaspoon salt, and black pepper in a small bowl until fully emulsified.
04 - Pour the vinaigrette over the barley mixture and toss gently until evenly coated. Taste and adjust seasoning as desired.
05 - Serve chilled or at room temperature. Garnish with toasted almonds or pumpkin seeds for added texture if desired.
