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Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette

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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.

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

  1. Rinse the pearl barley under cold water.
  2. In a medium saucepan, combine barley and water or vegetable broth and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 25–30 minutes until tender but slightly chewy.
  4. Drain any excess liquid and allow the barley to cool slightly.
  5. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper.
  6. Transfer the cooked barley to a large bowl.
  7. Add sliced green onions, parsley, and dill or mint.
  8. Pour the lemon vinaigrette over the salad and toss until evenly coated.
  9. Sprinkle with crumbled feta if using.
  10. 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

Find it online: https://thefamilycooking.com/barley-salad-with-herbs-green-onions-and-lemon-vinaigrette/