When warm weather hits—or I just need something bright and refreshing—this barley salad with herbs, green onions, and lemon vinaigrette is my go-to. It checks every box: satisfying, colorful, make-ahead friendly, and loaded with fresh, punchy flavor. It’s easy, colorful, different, and better for you. What’s not to love?
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I especially love this Barley Salad with Herbs, Green Onions and a Lemon Vinaigrette when I want to eat light but still feel full. The chewy pearl barley gives it just the right amount of bite, and the tangy lemon vinaigrette brings everything together with a clean, zippy finish.
What really makes this dish a winner is how versatile it is. You can serve it alongside grilled meats, scoop it into a bowl for a meatless lunch, or bring it to a picnic—it always fits right in. It’s also a salad that holds up well, making it perfect for batch prep or a weekday lunch that doesn’t wilt by noon.
History
Barley salads, in their modern form, likely began appearing in home kitchens and cookbooks in the late 20th century, around the 1980s and 1990s, as whole grains like barley gained popularity among health-conscious cooks and vegetarians. While barley itself has ancient roots—cultivated for over 10,000 years in the Middle East and used widely in soups and stews—its shift into chilled grain salads is a more recent culinary trend inspired by Mediterranean and Middle Eastern flavors. The pairing of barley with bright herbs, fresh vegetables, and tangy dressings reflects the growing influence of global cuisines and plant-forward eating during that time.
Ingredients
For the salad:
- Pearl barley – Always rinse barley before using it to remove any dust.
- Vegetable broth – You can use water but vegetable broth infuses this vegan barley salad with amazing flavor. You could also use chicken broth for a bit more protein.
- Green onions – Use the whole green onion and cut them on the bias (diagonal) for a pretty presentation.
- Fresh Parsley – Fresh herbs are what make this dish pop. Dried herbs just wont’ do the job.
- Fresh Dill
- Fresh Mint
- Cucumber – You can use an English cucumber and you don’t have to peel it, or peel a waxy cucumber and scoop out the seeds before dicing.
- Cherry tomatoes – Grape tomatoes or even diced salad tomatoes work just fine.
For the lemon vinaigrette:
- Olive oil – Use the good stuff!
- Fresh lemon juice – You can juice the whole lemon and freeze any leftover juice in an ice cube tray in 1 tablespoon cubes.
- Dijon mustard
- Garlic clove – Fresh garlic makes this salad dressing pop!
- Salt
- Black pepper
How to make Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cooking the barley. Bring water or broth to a boil in a saucepan, then add the barley. Reduce the heat to a gentle simmer, cover, and cook for 25 to 30 minutes, until the barley is tender but still slightly chewy. A glass lid with a steam vent is helpful here so you can keep an eye on the liquid without lifting the lid.
Drain off any excess liquid, then rinse the barley under cold water to stop the cooking and cool it down. Set it aside to drain well. A fine mesh skimmer makes this step quick and keeps every grain where it belongs.
While the barley cools, make the vinaigrette. Whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl until smooth. You can also shake everything together in a lidded dressing shaker for an easy, no mess option.
Add the cooled barley to a large mixing bowl along with the green onions, cucumber, cherry tomatoes, parsley, dill, and mint.
Pour the lemon vinaigrette over the top and toss until everything is evenly coated. I like using salad servers with soft grips so the grains and herbs stay intact.
Cover and chill the salad in the fridge for at least 30 minutes before serving. This gives the flavors time to come together beautifully. Serve it cold or at room temperature and enjoy every fresh, zesty bite.
Chef Jenn’s Tips
- Rinse the barley thoroughly after cooking to keep the salad from becoming gummy.
- Use fresh lemon juice—bottled won’t give you that same brightness.
- Make the vinaigrette in advance and keep it in a jar in your fridge—it’s great on any salad.
- This salad is a great base: add chickpeas, feta, or grilled chicken to turn it into a more substantial meal.
Make It A Meal
This barley salad pairs fabulously with grilled chicken, lamb skewers, or roasted salmon. For a lighter meal, serve it alongside hummus and warm pita. It’s also a great option to pack up for a picnic or potluck—it travels well and tastes even better after sitting for a few hours. You could also pile it onto leafy greens or spoon it into lettuce cups for a fresh twist.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so don’t be surprised if it tastes even better the next day. If you’re prepping ahead, keep the vinaigrette separate and toss right before serving for best texture. Freezing isn’t recommended—the veggies and herbs won’t hold up well once thawed.
Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette
Ingredients
- 1 cup pearl barley
- 3 vegetable broth
- 3 green onions thinly sliced
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ¼ cup fresh mint chopped
- 1 small cucumber diced
- 1 cup cherry tomatoes halved
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove finely minced or grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the barley by bringing water or broth to a boil in a saucepan. Add the barley, reduce to a simmer, cover, and cook for 25–30 minutes or until tender but still slightly chewy.
- Drain any excess liquid and rinse the barley under cold water to stop the cooking and cool it down. Set aside.
- Whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl to make the vinaigrette. You can also shake it all up in a jar for convenience.
- Toss the cooled barley with the green onions, cucumber, cherry tomatoes, parsley, dill, and mint in a large mixing bowl.
- Pour the lemon vinaigrette over the salad and mix well to coat everything evenly.
- Chill the salad in the fridge for at least 30 minutes before serving. This gives the flavors time to mingle. Serve cold or at room temperature.
Notes
Chef Jenn’s Tips
- Rinse the barley thoroughly after cooking to keep the salad from becoming gummy.
- Use fresh lemon juice—bottled won’t give you that same brightness.
- Make the vinaigrette in advance and keep it in a jar in your fridge—it’s great on any salad.
- This salad is a great base: add chickpeas, feta, or grilled chicken to turn it into a more substantial meal.