This warm barley salad with fresh garden herbs is an easy, delicious side dish that shines through spring and summer. It’s built around tender green herbs—perfect for anyone with an herb garden or access to fresh market bunches. The recipe is simple, flexible, and comes together quickly when pearl barley is used.
Barley in Scandinavia
Barley has been grown across the Nordic region since the Stone Age. Historically it was ground into flour for bread, cooked as porridge, and malted for beer; it also served as livestock feed. Barley is nutritionally notable for its higher fiber content and a broader amino acid profile than some other grains. While wheat gradually replaced barley as the dominant bread grain, barley is experiencing renewed interest thanks to movements like New Nordic Cuisine that emphasize local, wholesome ingredients and the versatile, healthful qualities of ancient grains.
This recipe calls for pearl barley (sometimes labeled medium barley at grocery stores). Pearl barley has had the bran removed, which shortens the cooking time. If you use hulled barley (less processed), expect a significantly longer cooking time and adjust accordingly.
Tips for a reliably great barley salad:
- Choose the right barley. Pearl barley cooks much faster than hulled barley. Both work, but plan extra time if using hulled.
- Rinse the barley first. A quick rinse in a fine-mesh strainer removes dust and fine particles.
- Use the pasta method to cook the barley. Boil a large pot of water, add barley and a teaspoon of salt, and simmer until tender. This method is forgiving and prevents the grains from drying out or scorching.
- Check for doneness by tasting. Start tasting at 30 minutes because cooking time varies by brand and batch. Continue cooking in five-minute increments until the texture is to your liking.
- Drain well. Thorough draining prevents a soggy salad.
- Toss while warm and season to taste. Warm barley absorbs dressing more readily than chilled grain. Taste and adjust with salt, pepper, and extra lemon juice until the flavors pop.
Herb variations: use whatever tender green herbs you have or prefer—basil, dill, parsley, cilantro, tarragon, chives, or a mix. Scallion greens also add a mild onion flavor. The salad is forgiving and benefits from fresh, vibrant herbs.
This warm barley salad pairs beautifully with grilled chicken or roasted salmon. For a vegetarian meal, try it alongside roasted asparagus topped with a fried egg. The dish is versatile, simple to modify, and stores well for lunches or make-ahead side dishes.
Recipe
Warm Barley Salad with Fresh Garden Herbs
A versatile warm pearl barley salad dressed with mustard, lemon and fresh garden herbs.
Course: salads, side dishes
Cuisine: Nordic, Scandinavian
Prep Time: 5 minutes | Cook Time: 40 minutes | Total Time: 45 minutes
Servings: 4 | Calories: 277 kcal
Author: Kristi
Ingredients
- 1 cup pearl barley, rinsed in a fine-mesh strainer
- Coarse salt and freshly ground pepper
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice, more to taste
- 3 tablespoons extra-virgin olive oil
- 1/4 cup thinly sliced scallion greens or chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Bring a large pot of water to a boil over high heat. Add the barley and 1 teaspoon salt. Reduce heat to medium and cook until the barley is tender, about 35–40 minutes. Drain and set aside.
- While the barley cooks, whisk the shallot, Dijon mustard, lemon juice and olive oil together in the bottom of a serving bowl. Add the warm, drained barley and the herbs, then stir to combine. Season to taste with salt, pepper and additional lemon juice if needed. Serve warm.
Notes
Adapted from Martha Stewart Living, April 2012. If using hulled barley, increase cooking time significantly and test for tenderness as you go.
Nutrition (per serving)
Calories: 277 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 11 g | Fiber: 8 g