Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
Add Preferred SourceNow here’s a tasty, fiber-packed and oh-so good salad! This Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is the perfect summertime salad. It has no mayo, so it’s ideal for potlucks and cookouts, and it’s packed with flavor. It’s also easy to make, and you can make it ahead of time. What’s not to love!?
What makes this Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette stand out is how light yet filling it is. The chewy barley adds substance, while the lemony dressing brings a bright, tangy contrast that wakes up your taste buds.
Its real charm? It works just about anywhere — at a picnic, as a lunch, or beside grilled mains. Plus, it holds up well even after a day or two in the fridge, making it a great option for busy weeks.
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Ingredients
For the salad:
- Pearl barley – Give it a good rinse before using.
- Vegetable broth – For more depth of flavor. Water is fine, or use chicken broth if you like to add extra protein.
- Green onions – Slice diagonally for that gourmet touch.
- Fresh Parsley – Always go for fresh herbs.
- Fresh Dill – Chop it fine – fresh dill adds a pop of flavor and freshness that really brightens up this salad.
- Fresh Mint – Mint is amazing in this salad, and a little goes along way.
- Cucumber – No need to peel English varieties; for others, peel and deseed.
- Cherry tomatoes – Grape or chopped regular tomatoes will do in a pinch.
For the lemon vinaigrette:
- Olive oil – Quality matters!
- Fresh lemon juice – Juice a fresh lemon and freeze leftovers.
- Dijon mustard
- Garlic clove – Fresh is best.
- Salt
- Black pepper
How To Make Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring the broth or water to a full boil in a medium saucepan over high heat. Add the barley, reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the grains are tender but still pleasantly chewy.
Drain the barley in a fine mesh strainer and rinse briefly under cold water to stop the cooking. Shake off excess moisture and let it cool completely. This keeps the salad light and prevents it from turning gummy.
While the barley cools, combine the vinaigrette ingredients in a small bowl or glass jar. Whisk or shake until the dressing is smooth and fully emulsified.
Add the cooled barley to a large mixing bowl along with the vegetables and fresh herbs. Toss gently to distribute everything evenly.
Pour the vinaigrette over the salad and toss again until the barley is well coated and the ingredients are evenly mixed.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or let it sit at room temperature for a few minutes before serving
Chef Jenn’s Tips
- Rinsing the barley post-cooking prevents gumminess.
- Use fresh-squeezed lemon juice for the brightest taste.
- Prep the vinaigrette ahead—it lasts several days in the fridge.
- Boost the protein by adding chickpeas, grilled meat, or cheese.
Make It A Meal
This salad pairs well with grilled protein, or keep it light with hummus and pita bread. Great for meal-prepped lunches, outdoor gatherings, or spooned over greens for a fresh salad base.
Storage
Refrigerate in an airtight container for up to 4 days. The flavor gets better as it sits. Keep the dressing separate until serving if making ahead. Freezing isn’t recommended.
Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
Ingredients
- 1 cup pearl barley
- 3 cups 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
- In a pot, bring broth or water to a boil. Add barley, reduce heat, cover, and simmer for 25–30 minutes.
- Drain and rinse barley under cold water to stop cooking. Set aside to cool.
- Combine vinaigrette ingredients in a jar or bowl—shake or whisk until smooth.
- In a large mixing bowl, combine barley with veggies and herbs.
- Pour in the vinaigrette and toss thoroughly to coat.
- Chill for at least 30 minutes. Serve chilled or at room temperature.
Notes
Chef Jenn’s Tips
- Rinsing the barley post-cooking prevents gumminess.
- Use fresh-squeezed lemon juice for the brightest taste.
- Prep the vinaigrette ahead—it lasts several days in the fridge.
- Boost the protein by adding chickpeas, grilled meat, or cheese.
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.
