Barley and Herb Salad

Experience the delightful combination of textures and flavors with this Barley and Herb Salad. Featuring nutty pearl barley tossed with a medley of fresh parsley, mint, and dill, this dish is brought to life by a zesty lemon vinaigrette. It serves as a refreshing Mediterranean-inspired light lunch or a vibrant side dish that complements any meal.

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This salad is not only healthy but also incredibly easy to assemble. The chewy texture of the grains paired with the crunch of cucumber and the sweetness of cherry tomatoes creates a balanced dish that is both nutritious and delicious.

Ingredients

• Grains: 1 cup pearl barley (rinsed), 3 cups water, 1/2 teaspoon salt
• Herbs & Vegetables: 1/2 cup fresh parsley (finely chopped), 1/4 cup fresh mint (finely chopped), 1/4 cup fresh dill (finely chopped), 1/2 small red onion (finely diced), 1 cup cherry tomatoes (halved), 1 small cucumber (diced)
• Dressing: 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove (minced), 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper

Instructions

Step 1

In a medium saucepan, bring water and 1/2 teaspoon salt to a boil. Add the rinsed barley, reduce heat to low, cover, and simmer for 25–30 minutes or until tender. Drain any excess water and let it cool completely to room temperature.

Step 2

In a large mixing bowl, combine the cooled barley with the chopped parsley, mint, dill, diced red onion, halved cherry tomatoes, and diced cucumber.

Step 3

In a separate small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper until the dressing is thoroughly emulsified.

Step 4

Pour the dressing over the barley mixture and toss gently to ensure all ingredients are evenly coated.

Step 5

Taste and adjust seasoning with extra salt or pepper if needed. Serve immediately at room temperature or chilled from the refrigerator.

Zusatztipps für die Zubereitung

To ensure your salad stays fresh, make sure the barley is cooled entirely before mixing in the herbs to avoid wilting. This salad keeps well in the fridge for up to 2 days, allowing the flavors to meld even further.

Varianten und Anpassungen

For a classic Mediterranean twist, add some crumbled feta cheese. If you prefer a tangier flavor, you can swap the lemon juice for red wine vinegar. For added crunch, consider sprinkling toasted almonds or pumpkin seeds on top just before serving.

Serviervorschläge

This Barley and Herb Salad is ideal as a standalone light lunch or can be served as a side dish alongside grilled fish or roasted chicken. It is equally tasty served chilled or at room temperature.

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Enjoy this wholesome, herb-packed salad that brings a refreshing touch of the Mediterranean to your dining table. It's a simple yet sophisticated dish that is sure to become a household favorite.

Recipe FAQs

→ Should I rinse pearl barley before cooking?

Rinsing pearl barley removes dust and debris while washing away excess starch. Place the grains in a fine-mesh sieve and run under cool water for about 30 seconds before cooking.

→ Can I use other grains instead of barley?

Farro, wheat berries, or bulgur work beautifully as alternatives. Adjust cooking times accordingly—farro typically takes 25-30 minutes, while bulgur needs only 10-15 minutes of soaking.

→ How long does this keep in the refrigerator?

Store the dressed salad in an airtight container for up to 2 days. The flavors actually develop and improve overnight. Add fresh herbs just before serving if making ahead.

→ Is this suitable for meal prep?

Absolutely. Cook the barley in advance and store separately from the vegetables and dressing. Combine everything when ready to eat—this prevents the vegetables from becoming soggy.

→ Can I add protein to make it a complete meal?

Chickpeas, white beans, or grilled chicken turn this into a hearty main. Crumbled feta or goat cheese adds creaminess and protein for a vegetarian option.