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A bowl of barley salad with cherry tomatoes, cucumber, herbs, and a fork, set on a white plate with a jug of dressing and fresh tomatoes in the background.

Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette

Chef Jenn
This Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is a go-to favorite whenever I’m craving something fresh, vibrant, and satisfying. It delivers the perfect balance of crunch, zest, and wholesome comfort, thanks to the nutty pearl barley. Ideal for prepping ahead—whether for quick lunches or laid-back dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 222 kcal

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.

Nutrition

Serving: 1cupCalories: 222kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 686mgPotassium: 297mgFiber: 6gSugar: 3gVitamin A: 1128IUVitamin C: 20mgCalcium: 42mgIron: 2mg

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.

Keyword Barley salad, Lemon vinaigrette, Summer salad with lemon dressing, Vegan barley salad recipe
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