Nutty pearl barley tossed with fresh parsley, mint, dill, and crisp vegetables in a zesty lemon vinaigrette.
# List of ingredients:
→ Grains
01 - 1 cup pearl barley, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Herbs & Vegetables
04 - 1/2 cup fresh parsley, finely chopped
05 - 1/4 cup fresh mint, finely chopped
06 - 1/4 cup fresh dill, finely chopped
07 - 1/2 small red onion, finely diced
08 - 1 cup cherry tomatoes, halved
09 - 1 small cucumber, diced
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 garlic clove, minced
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# How to make it:
01 - Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Add rinsed barley, reduce heat to low, cover, and simmer for 25–30 minutes until tender. Drain any excess liquid and allow barley to cool completely to room temperature.
02 - Combine cooled barley in a large mixing bowl with finely chopped parsley, mint, dill, diced red onion, halved cherry tomatoes, and diced cucumber. Toss ingredients together gently to distribute evenly.
03 - Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, remaining salt, and black pepper in a small bowl until mixture is fully emulsified and thickened.
04 - Pour prepared vinaigrette over barley mixture and toss gently until all ingredients are evenly coated. Taste salad and adjust salt, pepper, or lemon juice to preference.
05 - Serve salad chilled or at room temperature. Refrigerate leftovers in an airtight container for up to 2 days.
