Herbed Barley Salad

Salad Recipes | 0 comments

A tasty crunchy salad. Best made at least several hours before serving to let the flavors blend, but it is good the next day too.

Herbed Barley Salad

Joan Donogh
Tasty salad with barley, vegetables and fresh herbs.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine American


  • 3 cups water
  • 3 cloves garlic chopped
  • 1 cup pearl barley
  • 6 green onions chopped
  • 1/2 cup radishes chopped
  • 1/2 red pepper chopped
  • 1/2 green pepper chopped
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped chives
  • 2 teaspoons Dijon mustard
  • 1 clove garlic chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper


  • In a saucepan, combine the water, garlic, and barley. Bring to a boil, reduce heat, cover and simmer for 40 minutes until barley is tender. Drain any remaining water.
  • To make dressing: in a small bowl, combine mustard, garlic (second amount) and vinegar. Whisk together, then slowly whisk in the oil. Add salt and pepper to taste.
  • Combine half of the dressing with the warm barley. Cool.
  • Add vegetables and herbs to the barley when cool, and toss with the remaining dressing. Refrigerate.



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