Citrus Herb Barley Cucumber Salad (Printable Version)
Chewy barley, crisp cucumber, and fresh herbs in a bright citrus vinaigrette. A light Mediterranean-inspired side.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 1 large English cucumber, diced
05 - 1/2 small red onion, finely chopped
06 - 1 cup cherry tomatoes, halved (optional)
→ Fresh Herbs
07 - 1/2 cup fresh flat-leaf parsley, chopped
08 - 1/4 cup fresh mint, chopped
09 - 2 tablespoons fresh dill, chopped
→ Citrus Vinaigrette
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 tablespoons freshly squeezed orange juice
13 - 1 teaspoon lemon zest
14 - 1 teaspoon orange zest
15 - 1 teaspoon honey or pure maple syrup
16 - 1 clove garlic, minced
17 - 1/2 teaspoon freshly ground black pepper
18 - Kosher salt, to taste
# How to Make It:
01 - Rinse pearl barley under cold running water. Combine barley, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover, and simmer for 25 to 30 minutes until grains are tender yet retain a pleasant chew. Drain any remaining liquid and spread barley on a sheet pan to cool to room temperature.
02 - While the barley simmers, dice the English cucumber into small cubes, finely chop the red onion, halve the cherry tomatoes if using, and roughly chop the parsley, mint, and dill. Set aside.
03 - In a large mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, orange juice, lemon zest, orange zest, honey or maple syrup, minced garlic, black pepper, and a pinch of salt until the dressing is emulsified and smooth.
04 - Add the cooled barley, diced cucumber, red onion, cherry tomatoes, parsley, mint, and dill to the vinaigrette. Toss gently with a large spoon or tongs until every ingredient is evenly coated with dressing.
05 - Taste the salad and adjust salt and pepper as needed. Serve chilled or at room temperature as a light main or a vibrant side dish.
# Expert Advice:
01 -
- The contrast between chewy barley and crisp cucumber is genuinely addictive, and you will find yourself making extra just to have leftovers.
- That citrus vinaigrette doubles as a marinade for grilled vegetables, so keep the recipe handy beyond salad season.
02 -
- Hot barley will wilt the cucumber and herbs into a sad mess, so spread the grains on a baking sheet to cool them quickly if you are in a hurry.
- The salad actually tastes better after resting in the fridge for an hour because the barley soaks up the vinaigrette like a sponge.
03 -
- Salt the vinaigrette a little more aggressively than you think you need, because the barley absorbs seasoning like a flavor sponge and mutes the saltiness.
- Use a microplane to zest the citrus directly into the dressing bowl so you catch every drop of the essential oils.