Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
This Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is my favorite when I want something wholesome, bright, and full of texture. The pearl barley makes it hearty enough to satisfy, while the fresh herbs and lemony dressing keep it crisp and flavorful. It’s a perfect choice for prepping ahead—ideal for light lunches or effortless dinners.
Servings: 6 servings
Calories: 216kcal
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
Serving: 1cup | Calories: 216kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 218mg | Potassium: 297mg | Fiber: 6g | Sugar: 2g | Vitamin A: 879IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg