Barley salad, loaded with fresh juicy tomatoes, crisp cucumber, and chopped parsley, is a healthy and satisfying summer salad. Serve it as a side dish or a main course salad.
½teaspooncoarse ground black pepper, more as needed
Instructions
Cook pearl barley according to package directions. Cool at least one hour or overnight.
In a large bowl, whisk together vinaigrette ingredients: olive oil, lemon juice, garlic, salt and pepper.
If necessary, use a fork to fluff up barley and separate pieces. Add to bowl with vinaigrette; stir lightly to combine. Add tomatoes, cucumber, onion, parsley, and mint to bowl; fold in to combine. Taste and adjust seasonings, if necessary.
Serve immediately, or refrigerate overnight (see note).
Video
Notes
If you prefer, cook hulled barley instead of pearl barley. Hulled barley is whole grain and has a longer cooking time. Follow package directions.
This salad will keep in the refrigerator for up to 3 days.
Barley tends to absorb the dressing if you make this salad ahead. If needed, stir in additional dressing, or reserve half the dressing and stir it in before serving.
Optional Add-Ins: crumbled feta cheese, chickpeas (rinsed and drained), toasted almonds, pine nuts, or pepitas.