Why You’ll Love This Recipe
This salad is hearty without feeling heavy. Barley provides a pleasantly chewy texture and nutty flavor, while fresh herbs and green onions add layers of freshness. The lemon vinaigrette ties everything together with a clean, vibrant finish.
It’s easy to prepare ahead of time and actually tastes better as it sits, allowing the flavors to meld. Whether served warm, at room temperature, or chilled, it’s a versatile and nutritious addition to any table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup pearl barley
3 cups water or vegetable broth
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 green onions, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
1/4 cup crumbled feta cheese (optional)
Directions
- Rinse the pearl barley under cold water.
- In a medium saucepan, combine barley and water or vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, or until the barley is tender but still slightly chewy.
- Drain any excess liquid and allow the barley to cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper.
- Transfer the cooked barley to a large mixing bowl.
- Add sliced green onions, parsley, and dill or mint.
- Pour the lemon vinaigrette over the salad and toss until evenly coated.
- Sprinkle with crumbled feta if using.
- Serve warm, at room temperature, or chilled.
Servings and timing
Servings: 4–6 servings
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes
Variations
For extra texture and color, add diced cucumber, cherry tomatoes, or roasted red peppers. You can mix in chickpeas for added protein or toasted nuts for crunch.
If you prefer a vegan version, omit the feta or use a plant-based alternative. For a slightly sweeter touch, stir in a handful of dried cranberries or chopped dates.
You can also substitute farro or quinoa if barley is unavailable, adjusting cooking times accordingly.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days.
If the salad seems dry after refrigeration, add a small splash of olive oil or lemon juice and toss before serving. It can be enjoyed cold or brought to room temperature.
Freezing is not recommended, as the texture of the barley and fresh herbs may change.
FAQs
Can I use hulled barley instead of pearl barley?
Yes, but hulled barley requires a longer cooking time and may need additional liquid.
Is barley gluten-free?
No, barley contains gluten. Substitute quinoa for a gluten-free option.
Can I make this salad ahead of time?
Yes, it tastes even better after a few hours as the flavors meld.
What herbs work best in this recipe?
Parsley, dill, and mint all complement the lemon vinaigrette beautifully.
Can I serve it warm?
Yes, it can be served warm, at room temperature, or chilled.
How do I know when the barley is done?
It should be tender with a slightly chewy texture.
Can I add protein to this salad?
Yes, grilled chicken, shrimp, or chickpeas are great additions.
Why is my barley mushy?
It may have been overcooked or cooked with too much liquid.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the brightest flavor.
What pairs well with this salad?
It pairs well with grilled meats, roasted vegetables, fish, or as part of a Mediterranean-style spread.
Conclusion
Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is a fresh, hearty, and versatile dish that brings together wholesome grains and vibrant flavors. Easy to prepare and perfect for make-ahead meals, this salad is a delicious way to add brightness and texture to your menu.
PrintBarley Salad with Herbs, Green Onions, and Lemon Vinaigrette
Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is a bright and wholesome dish featuring tender pearl barley tossed with fresh herbs and a zesty citrus dressing. Light yet satisfying, it is perfect for meal prep or as a refreshing side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
- 1 cup pearl barley
- 3 cups water or vegetable broth
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Rinse the pearl barley under cold water.
- In a medium saucepan, combine barley and water or vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes until tender but slightly chewy.
- Drain any excess liquid and allow the barley to cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper.
- Transfer the cooked barley to a large bowl.
- Add sliced green onions, parsley, and dill or mint.
- Pour the lemon vinaigrette over the salad and toss until evenly coated.
- Sprinkle with crumbled feta if using.
- Serve warm, at room temperature, or chilled.
Notes
- Add diced cucumber, cherry tomatoes, or roasted red peppers for extra color and texture.
- Mix in chickpeas or grilled chicken for additional protein.
- Use toasted nuts for added crunch.
- Omit feta or use a plant-based alternative to keep it vegan.
- Stir in dried cranberries or chopped dates for a touch of sweetness.
- Substitute farro or quinoa if desired, adjusting cooking times accordingly.
- Store in the refrigerator for up to 4 days and refresh with a splash of olive oil or lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 10 mg
