Barley and Herb Salad
This Barley and Herb Salad is a wholesome blend of chewy barley, vibrant veggies, and aromatic herbs, making it a perfect side dish or light meal. Packed with flavor and nutrition, this salad is not only easy to prepare but also highly customizable. Whether you’re hosting a gathering or simply enjoying a quiet dinner at home, this delightful dish will elevate any occasion while promoting healthy eating habits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup pearl barley
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill or mint, chopped (optional)
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the barley under cold water. In a medium saucepan, combine 1 cup of barley with 3 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 30 minutes until tender.
- While the barley cooks, chop cherry tomatoes and cucumber into bite-sized pieces.
- Once cooked and slightly cooled, combine barley with tomatoes, cucumber, parsley, and optional herbs in a large bowl.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper; drizzle over the salad.
- Toss gently until well combined. Serve immediately or chill for enhanced flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Toasting the barley before cooking enhances its nutty flavor. Feel free to add roasted vegetables or nuts for added texture. Store leftovers in an airtight container in the fridge for up to five days.