Mediterranean Herbed Barley Salad with Fresh Lemon Dressing
A vibrant spring salad featuring nutty pearl barley tossed with fresh Mediterranean herbs, crisp cucumber, and juicy cherry tomatoes. Finished with a zesty lemon dressing that brings all the flavours together beautifully.
Ingredients
- 200g pearl barley
- 750ml vegetable stock
- 200g cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red onion, finely diced
- 100g kalamata olives, pitted and halved
- 30g fresh flat-leaf parsley, chopped
- 20g fresh mint leaves, chopped
- 15g fresh dill, chopped
- 4 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
Rinse the pearl barley under cold water and drain well.
In a medium saucepan, bring the vegetable stock to a boil. Add the barley, reduce heat to low, cover and simmer for 30-35 minutes until tender but still slightly chewy.
Drain any excess liquid from the barley and spread it on a baking tray to cool for 10 minutes.
While the barley cools, prepare the lemon dressing by whisking together the olive oil, lemon juice, lemon zest, minced garlic, and Dijon mustard in a small bowl. Season with salt and pepper.
In a large serving bowl, combine the cooled barley with the cherry tomatoes, cucumber, red onion, and kalamata olives.
Add the chopped parsley, mint, and dill to the salad and toss gently to distribute the herbs evenly.
Pour the lemon dressing over the salad and toss until everything is well coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Serve immediately at room temperature, or refrigerate for 30 minutes to allow flavours to meld before serving.
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