Barley and Herb Salad - Bueno Taddart

# What You'll Need:

→ Grains

01 - 1 cup pearl barley, rinsed

02 - 3 cups water

03 - 1/2 teaspoon salt

→ Herbs & Vegetables

04 - 1/2 cup fresh parsley, finely chopped

05 - 1/4 cup fresh mint, finely chopped

06 - 1/4 cup fresh dill, finely chopped

07 - 1/2 small red onion, finely diced

08 - 1 cup cherry tomatoes, halved

09 - 1 small cucumber, diced

→ Dressing

10 - 1/4 cup extra-virgin olive oil

11 - 2 tablespoons fresh lemon juice

12 - 1 teaspoon Dijon mustard

13 - 1 garlic clove, minced

14 - 1/2 teaspoon salt

15 - 1/4 teaspoon freshly ground black pepper

# How-To:

01 - In a medium saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Add barley, reduce heat to low, cover, and simmer for 25 to 30 minutes until tender. Drain excess water and let cool to room temperature.

02 - In a large bowl, combine cooled barley, parsley, mint, dill, red onion, cherry tomatoes, and cucumber.

03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until fully emulsified.

04 - Pour the vinaigrette over the barley mixture and toss gently until evenly coated.

05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Tips:

01 -

It's the kind of salad that actually tastes better the next day, making meal prep feel effortless and rewarding.
The combination of herbs and barley creates something hearty enough to stand alone but light enough to pair with practically anything.

02 -

Never dress the salad while the barley is still warm—the heat will cause the herbs to wilt and the dressing to separate instead of clinging to the grains.
If you're making this ahead, keep the dressing separate and toss it in just before serving; otherwise the barley absorbs all the liquid and turns dense.

03 -