Barley Herb Salad Lemon Vinaigrette

# What You Need:

→ 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 - In a medium saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Add rinsed barley, reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain excess water and allow to cool to room temperature.

02 - In a large bowl, combine cooled barley with chopped parsley, mint, dill, diced red onion, halved cherry tomatoes, and diced cucumber.

03 - In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.

04 - Pour the prepared dressing over the barley mixture and toss gently until evenly coated.

05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -

It tastes even better the next day as the flavors meld together in the fridge.
You can prep everything in advance and toss it together ten minutes before guests arrive.
The dressing is so good you'll want to use it on other vegetables and grains all week long.

02 -

Barley continues to absorb liquid as it sits, so if you're making this ahead, hold back a quarter of the dressing and add it just before serving.
The herbs are non-negotiable—don't substitute them with dried herbs or use only parsley; the combination is what makes this recipe sing.

03 -