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Overhead shot of Hulled Barley Salad in a white bowl on a white wooden surface.

Herbed Barley Salad

This Barley Salad in satisfying and incredibly delicious with fresh flavors of lemon and herbs. Full of crunch, texture and the nutty flavor of hulled barley. 

Course Salad, Side Dish
Cuisine American
Keyword Barley Salad, Hulled Barley
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 302 kcal
Author Heather

Ingredients

Cooking the Barley

  • 1 cup hulled barley *rinsed well
  • 3 cups water
  • 1 tsp sea salt

For the Salad

  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice *about 2 lemons
  • 3 large cloves garlic *minced or crushed, about 1 tbsp
  • 1/2 tsp sea salt
  • 1 tbsp dried dill *or 3 tbsp fresh chopped dill
  • 1 large bunch chives *diced, about 1 cup
  • 20 leaves mint *julienned
  • 1/2 bunch cilantro *diced, about 1/2 cup
  • 1/2 cup shaved parmesan
  • 1 1/2 cup walnut halves *toasted
  • 1/4 white onion *diced, about 1/2 cup
  • 2 large English cucumbers *roughly diced
  • 2 large heirloom tomatoes *cut into larger bite sized pieces

Instructions

Cooking Barley

  1. Rinse 1 cup of hulled barley well and place into a 6 quart pot with 3 cups of water and 1 tsp of sea salt. Bring to a boil over high heat. Once boiling lower to a simmer and cook, stirring occasionally for approximately 1 hour and 40 minutes or until barley reaches desired tenderness. Drain and set aside. 

For the Salad

  1. Preheat oven to 350℉. Spread walnuts out on a large cookie sheet. Bake until toasted, about 7-8 mins. Let cool and set aside. Watch closely as walnuts can quickly go from lightly toasted to overdone. 

  2. In a large mixing bowl whisk together olive oil, lemon juice, salt and garlic. Add in cooked barley and stir well. Let cool completely to room temperature before adding other ingredients. 

  3. Meanwhile, prepare herbs, chives, onions parmesan, cucumbers and tomatoes. Add to barley vinaigrette mixture once barley as cooled to room temperature and toss well. 

  4. Sprinkle in walnuts at the last min and toss well. 

    This salad tastes great freshly made or after chilling for a few hours. 

Recipe Notes

*Please use as many organic ingredients as possible.

**1 cup hulled barley yields 3 cups when cooked.