Refreshing Barley and Herb Salad for Summer Picnics

Barley and Herb Salad is the kind of dish that makes you feel like you’re lounging in a sun-drenched Mediterranean garden, surrounded by laughter and the aroma of fresh herbs. With every bite, you’ll experience a delightful crunch from the barley mixed with vibrant veggies, all drizzled in a tangy dressing that dances on your taste buds. I promise, this salad will have you wishing for a never-ending picnic.

Picture this: you’re at a summer barbecue, sunshine pouring down, and someone brings out a massive bowl of Barley and Herb Salad. People are raving about it, asking for seconds, and suddenly, you’re the culinary genius who made it! This salad is perfect for gatherings or even a cozy dinner at home. Get ready for an explosion of flavors that will leave you craving more.

I remember serving this salad at my sister’s birthday party last summer. Everyone was so impressed that they asked for the recipe before they even finished their first helping!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Barley: Use pearl barley for its chewy texture; it absorbs flavors beautifully while remaining hearty.

• Cucumber: Opt for English cucumbers; they are crisp and add refreshing crunch without any bitter skins.

• Cherry Tomatoes: Look for ripe tomatoes; their sweetness balances the savory elements in the salad perfectly.

• Red Onion: Choose a small red onion; it adds just the right amount of sharpness without overpowering other flavors.

• Fresh Herbs (Parsley and Mint): Fresh herbs elevate this salad; chop them finely to release their aromatic oils.

• Lemon Juice: Freshly squeezed lemon juice brightens the entire dish; avoid bottled juice for the best flavor.

• Olive Oil: Use extra virgin olive oil; its rich taste enhances every ingredient in this beautiful salad.

• Salt and Pepper: Season generously; these staples bring all the flavors together harmoniously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Barley and Herb Salad

To craft your masterpiece of Barley and Herb Salad, follow these simple yet flavorful steps:

Cook the Barley: Rinse one cup of pearl barley under cold water until clear. In a pot, combine rinsed barley with three cups of water and bring it to a boil. Reduce heat to low, cover, and simmer for about 30 minutes or until tender.

Prep Your Veggies: While the barley cooks away like magic on the stove, chop your cucumber into bite-sized pieces. Halve those cherry tomatoes so they burst with flavor in every bite. Finely dice your red onion—this step might make you tear up a little but it’s worth it!

Add Fresh Herbs: Once your veggies are prepped, chop up fresh parsley and mint leaves. The aroma will tantalize your senses as you toss them into your mixing bowl. These herbs will be your secret weapon against blandness!

Mix It All Together: In a large mixing bowl, combine cooked barley (make sure it’s cooled), chopped veggies, herbs, salt, pepper, lemon juice, and olive oil. Stir well until everything is evenly coated—this is where the magic happens!

Let It Chill Out: For optimal flavor infusion (and because we want everything to get along), cover your salad with plastic wrap or transfer it into an airtight container. Let it chill in the fridge for at least 30 minutes before serving.

Now you’ve crafted a colorful Barley and Herb Salad that not only looks stunning but tastes heavenly! Enjoy it as a refreshing side or add some grilled chicken for a full meal experience.

And there you have it! A delightful Barley and Herb Salad that’s packed with flavor and personality—just like you! Perfect for any occasion or simply as an excuse to enjoy some beautiful ingredients together. Happy cooking!

Perfecting the Cooking Process

To achieve the best flavor and texture, start by cooking the barley first. While it simmers, chop your herbs and vegetables to save time.

Add Your Touch

Feel free to mix in other grains like quinoa or farro for added texture. You can also substitute any herbs based on your taste preferences or what’s in season.

Storing & Reheating

Store leftover barley and herb salad in an airtight container in the fridge for up to three days. To refresh it, drizzle with olive oil before serving.

Cooking this salad reminds me of summer picnics with family, where laughter mingled with the aroma of fresh herbs wafting through the air.

FAQ

Can I use different grains in this barley and herb salad?

Absolutely! Quinoa or farro can work well as alternatives to barley.

How long will the salad last in the refrigerator?

The salad stays fresh for about three days when stored properly.

What are some good add-ins for this salad?

Consider adding feta cheese, roasted vegetables, or nuts for extra flavor and crunch.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Barley and Herb Salad

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Barley and Herb Salad is a refreshing and vibrant dish that brings the flavors of the Mediterranean to your table. With its chewy barley, crisp cucumbers, sweet cherry tomatoes, and fragrant herbs, this salad is perfect for summer gatherings or as a nutritious side for any meal. Tossed in a zesty lemon-olive oil dressing, each bite is a burst of freshness that will leave your guests asking for more.

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Ingredients

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• 1 cup pearl barley
• 1 medium English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint leaves, chopped
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Rinse the pearl barley under cold water. In a pot, combine with 3 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes until tender. Drain and let cool.
2. While the barley cooks, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
3. In a large bowl, combine the cooked barley (cooled), cucumber, cherry tomatoes, red onion, parsley, mint, lemon juice, olive oil, salt, and pepper. Mix well to combine.
4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 3g
• Sodium: 45mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg