Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
When the sun’s out or I’m craving something crisp and energizing, this Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is my top pick. It hits every note: satisfying, vibrant, make-ahead friendly, and bursting with fresh flavor. It’s wholesome, visually bright, and a little different from your usual salad—what’s not to adore?
This Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is perfect for days when I want to eat clean but feel full. The pearl barley has a great chewy bite, while the lemon vinaigrette ties it all together with a light, citrusy zing.
What makes this recipe shine is its flexibility. Serve it next to grilled meat, enjoy it solo for a veggie-packed lunch, or bring it along to a picnic. It stays fresh and holds up beautifully—ideal for meal prep or weekday lunches that won’t wilt.
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Ingredients
For the salad:
- Pearl barley – Rinse thoroughly to remove residue or dust.
- Vegetable broth – Water works too, but broth brings a richer taste. Chicken broth adds extra protein if preferred.
- Green onions – Use both white and green parts, cut on a slant for a nice look.
- Fresh Parsley – Go for fresh! It makes a world of difference.
- Fresh Dill
- Fresh Mint
- Cucumber – English cucumbers need no peeling; if using regular, peel and deseed.
- Cherry tomatoes – Grape or even diced salad tomatoes are fine.
For the vinaigrette:
- Olive oil – Use high-quality oil for best flavor.
- Fresh lemon juice – Freeze leftovers in tablespoon-sized cubes.
- Dijon mustard
- Garlic clove – Fresh garlic really brings flavor forward.
- Salt
- Black pepper
How to make Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
- Bring the broth or water to a boil in a pot. Stir in the barley, reduce heat, cover, and simmer for 25–30 minutes until tender yet chewy.
- Drain extra liquid, rinse the cooked barley with cold water to cool it down, and set aside.
- Combine the vinaigrette ingredients—olive oil, lemon juice, mustard, garlic, salt, and pepper—by whisking or shaking in a jar.
- Toss the cooled barley with green onions, cucumber, tomatoes, and herbs in a large bowl.
- Drizzle the vinaigrette over everything and mix until evenly coated.
- Refrigerate for at least 30 minutes before serving. Serve cold or at room temperature.
Step-By-Step Process
Chef Jenn’s Tips
- Rinse barley after cooking to prevent stickiness.
- Fresh lemon juice makes all the difference—skip the bottled kind.
- Keep extra vinaigrette in a jar—it’s tasty on any salad.
- Add chickpeas, grilled chicken, or crumbled feta to turn it into a full meal.
Recommend
Make it a meal
Pair this salad with grilled meats, lamb skewers, or roasted salmon for something more filling. For a lighter plate, try hummus and pita on the side. It also travels well—perfect for potlucks or picnics. You can even spoon it onto greens or tuck it into lettuce wraps.
Storage
Store leftovers in a sealed container in the fridge for up to 4 days. The flavor deepens over time. If prepping ahead, keep the vinaigrette separate and toss right before serving. Freezing isn’t ideal—the fresh ingredients won’t thaw nicely.
Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
Ingredients
- 1 cup pearl barley uncooked
- 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
- Bring the broth or water to a boil in a pot. Stir in the barley, reduce heat, cover, and simmer for 25–30 minutes until tender but still a bit chewy.
- Drain extra liquid, rinse the cooked barley with cold water to cool it down, and set aside.
- Combine the vinaigrette ingredients—olive oil, lemon juice, mustard, garlic, salt, and pepper—by whisking or shaking in a jar.
- Toss the cooled barley with green onions, cucumber, tomatoes, and herbs in a large bowl.
- Drizzle the vinaigrette over everything and mix until evenly coated.
- Refrigerate for at least 30 minutes before serving. Serve cold or at room temperature.
Notes
Chef Jenn’s Tips
- Rinse the barley after cooking to prevent stickiness, and chill it under cold water to keep it from overcooking.
- Fresh lemon juice makes all the difference—skip the bottled kind.
- Keep extra vinaigrette in a jar—it’s tasty on any salad.
- Add chickpeas, grilled chicken, or crumbled feta to turn it into a full meal.
