Barley is such an underused grain, but it’s delicious! This Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is one of my favorites. It’s easy, different, and delicious and you can totally make it ahead of time!
This Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is light yet satisfying. The barley gives it a chewy, nutty base while the lemon vinaigrette adds zing that lifts everything up.
I love taking this salad to cookouts and picnics. There’s no mayo in this salad, so it’ll hold safely at room temperature. And, it’s perfect for vegans, vegetarians, and carb lovers.
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Ingredients
For the salad:
- Pearl barley – Don’t forget to rinse before cooking.
- Vegetable broth – Adds flavor; chicken broth works too.
- Green onions – Use the full stalk, cut diagonally.
- Fresh Parsley – Fresh herbs are what make this dish pop. Dried herbs just wont’ do the job.
- Fresh Dill
- Fresh Mint
- Cucumber – No peeling needed if using English cucumber.
- Cherry tomatoes – Grape tomatoes work too.
For the lemon vinaigrette:
- Olive oil – Extra-virgin recommended.
- Fresh lemon juice – Fresh-squeezed is best.
- Dijon mustard
- Garlic clove – Fresh garlic makes this salad dressing pop!
- Salt
- Black pepper
How to make Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
- Bring broth or water to a boil, then stir in barley. Simmer, covered, for 25–30 minutes until tender.
- Drain and rinse under cold water to cool. Set aside.
- Mix vinaigrette ingredients in a bowl or shake together in a sealed jar.
- Toss the cooled barley with chopped herbs, cucumber, tomatoes, and green onions.
- Add the vinaigrette and mix well to combine.
- Chill for 30 minutes or longer before serving. Best served cold or at room temperature.
Step-by-Step Process
Chef Jenn’s Tips
- Rinse the cooked barley to keep it fluffy and non-sticky.
- Always go with fresh lemon juice.
- Keep a jar of this vinaigrette on hand—it’s amazing on all kinds of salads.
- Want it heartier? Try adding roasted chickpeas, feta, or leftover chicken.
Recommended
Make it a Meal
Serve this salad with grilled meats or seafood, or enjoy it vegetarian-style with hummus and pita. It’s also great in lunchboxes or packed up for a picnic. You can even spoon it into lettuce wraps for a fun twist.
Storage
Leftovers last in the fridge for up to 4 days. If making ahead, keep the dressing separate for max freshness. Avoid freezing—the texture won’t hold up.
Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
Ingredients
- 1 cup pearl barley
- 3 vegetable broth
- 3 green onions thinly sliced
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ¼ cup fresh mint chopped
- 1 small cucumber diced
- 1 cup cherry tomatoes halved
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove finely minced or grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring broth or water to a boil, then stir in barley. Simmer, covered, for 25–30 minutes until tender.
- Drain and rinse under cold water to cool. Set aside.
- Mix vinaigrette ingredients in a bowl or shake together in a sealed jar.
- Toss the cooled barley with chopped herbs, cucumber, tomatoes, and green onions.
- Add the vinaigrette and mix well to combine.
- Chill for 30 minutes or longer before serving. Best served cold or at room temperature.
Notes
Chef Jenn’s Tips
- Rinse the cooked barley to keep it fluffy and non-sticky.
- Always go with fresh lemon juice.
- Keep a jar of this vinaigrette on hand—it’s amazing on all kinds of salads.
- Want it heartier? Try adding roasted chickpeas, feta, or leftover chicken.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.