Lemon Barley Salad
This refreshing and hearty salad features chewy barley, brightened with a zesty lemon vinaigrette. It's packed with fresh vegetables and herbs, making it a perfect light meal or side dish.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 323 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 cuppearl barley, rinsed
- 3 cupwater
- 1 pcscucumber, diced
- 1.5 cupcherry tomato, halved
- 0.5 pcsred onion, finely diced
- 0.5 cupfresh parsley, chopped
- 0.25 cupfresh mint, chopped
dressing
- 1 pcslemon, juiced
- 0.25 cupolive oil
- 1 clovegarlic, minced
- 0.5 tspdried oregano
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
baking sheet · fork · saucepan · large mixing bowl · whisk · knife · cutting board
The method
Step by step
- 1
Combine the barley and water in a medium saucepan.
- 2
Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the barley is tender and most of the water is absorbed.
About 35 min
Cook’s note: Check occasionally to ensure water doesn't completely evaporate; add a splash more if needed.
- 3
Remove the cooked barley from the heat and let it sit, covered, for 5 minutes.
About 5 min
- 4
Fluff the barley with a fork and spread it out on a baking sheet or large plate to cool completely.
About 10 min
Cook’s note: Cooling it quickly prevents the salad from becoming soggy.
- 5
While the barley cools, prepare the vegetables and herbs: dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the fresh parsley and mint.
About 10 min
- 6
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper to create the dressing.
About 2 min
- 7
Once the barley is cool, transfer it to a large mixing bowl.
- 8
Add the diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, and chopped mint to the bowl with the barley.
- 9
Pour the dressing over the barley and vegetables.
- 10
Toss everything gently until well combined and the barley and vegetables are evenly coated with the dressing.
About 1 min
- 11
Serve immediately or chill in the refrigerator for at least 15 minutes for flavors to meld.
About 15 min
Cook’s note: Chilling enhances the flavor and crispness of the salad.
Per serving
Nutrition
- Calories
- 322.8kcal
- Protein
- 6.4g
- Carbs
- 43.5g
- Fat
- 14.9g
- Fibre
- 9.5g
- Sugar
- 4.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover lemon barley salad in an airtight container in the refrigerator.
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