Pin It I discovered this salad during a heatwave when turning on the oven felt like a personal betrayal. Something about the chewy barley and bright herbs made everything feel lighter, like eating a garden that had been chilled overnight.
My neighbor actually stopped by while I was making this and asked what smelled so incredibly fresh. We ended up eating it on her back porch with wine, and now she requests it every time I host dinner.
Ingredients
- 1 cup pearl barley: This grain absorbs flavors beautifully and provides satisfying chewiness that holds up for days
- 3 cups water: The perfect ratio for tender barley that still has a slight bite
- 1/2 teaspoon salt: Seasons the grains from within as they cook
- 1/2 cup fresh parsley: Brings grassy brightness that cuts through the richness
- 1/4 cup fresh mint: Adds cooling notes that make this salad feel incredibly refreshing
- 1/4 cup fresh dill: Provides subtle anise flavor that pairs beautifully with barley
- 1/2 small red onion: Offers sharp bites that contrast the nutty grains
- 1 cup cherry tomatoes: Burst with sweetness when you bite into them
- 1 small cucumber: Adds crisp texture and fresh juiciness
- 1/4 cup extra virgin olive oil: Creates a silky coating that carries all the flavors
- 2 tablespoons fresh lemon juice: Brightens everything and balances the earthy barley
- 1 teaspoon Dijon mustard: Helps the dressing cling to each grain
- 1 garlic clove: Mingles throughout the salad for gentle warmth
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Essential seasoning that makes everything pop
Instructions
- Cook the barley:
- Bring water and salt to a boil, add barley, reduce heat to low, cover, and simmer for 25 to 30 minutes until tender but still slightly chewy.
- Cool it down:
- Drain any excess water and spread barley on a baking sheet or plate to reach room temperature faster.
- Prep the vegetables:
- While barley cools, chop herbs, dice onion, halve tomatoes, and cube cucumber into bite sized pieces.
- Whisk the dressing:
- Combine olive oil, lemon juice, Dijon, garlic, salt, and pepper in a small bowl until thickened.
- Bring it together:
- Toss cooled barley with vegetables and herbs, pour dressing over, and mix gently until everything is coated.
- Season to perfection:
- Taste and add more salt or pepper if needed, then serve chilled or at room temperature.
Pin It 
Pin It This recipe became my go to for potlucks because it travels beautifully and actually gets better as it sits. People always ask for the recipe, and I love watching their surprise when I say it is just barley and herbs.
Make It Your Own
Sometimes I add crumbled feta or toasted pine nuts for extra richness. The barley canvas works with whatever flavors you are craving.
Perfect Meal Prep
This salad keeps well for two days in the fridge, making it ideal for weekday lunches. The barley stays fluffy and the herbs remain vibrant.
Serving Suggestions
Pair with grilled fish or roasted vegetables for a complete meal. The fresh flavors complement nearly anything hot from the oven.
- Top with avocado slices for creamy contrast
- Serve alongside hummus and warm pita
- Add protein with chickpeas or grilled chicken
Pin It 
Pin It Hope this bright salad finds its way to your table often.
Recipe Questions & Answers
- → Can I make this barley salad ahead of time?
Absolutely. This salad actually improves after a few hours as the flavors meld together. You can prepare it up to 2 days in advance and store it in an airtight container in the refrigerator.
- → Is pearl barley gluten-free?
No, pearl barley contains gluten and is not suitable for gluten-free diets. For a gluten-free alternative, try quinoa or buckwheat groats instead.
- → What other herbs work well in this salad?
Beyond parsley, mint, and dill, you can add fresh basil, cilantro, or tarragon. Each herb brings its own character—basil adds sweetness, cilantro provides brightness, and tarragon offers subtle anise notes.
- → Should I serve this chilled or at room temperature?
Both ways work beautifully. Serve chilled on warm days for maximum refreshment, or at room temperature to let the barley's nutty flavor and herbs' aromatic qualities shine through more prominently.
- → Can I add protein to make it more filling?
Certainly. Grilled chicken, chickpeas, white beans, or crumbled feta cheese all pair wonderfully. Simply fold your chosen protein in after step 4 before tossing with the dressing.
- → What's the best way to store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days. The barley will absorb some dressing, so you might want to refresh with a squeeze of lemon and drizzle of olive oil before serving again.