Citrus Herb Barley Tomato Salad (Printable Version)
Barley with cherry tomatoes, cucumber and fresh herbs in a lemon-orange vinaigrette — bright, refreshing, ideal chilled.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables and Herbs
04 - 2 cups cherry tomatoes, halved
05 - 1 cup fresh flat-leaf parsley, roughly chopped
06 - 1/2 cup fresh basil leaves, torn
07 - 1/4 cup fresh mint leaves, chopped
08 - 1/2 small red onion, finely diced
09 - 1/2 English cucumber, diced
→ Citrus Vinaigrette
10 - Zest and juice of 1 medium lemon
11 - Zest and juice of 1 medium orange
12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon red wine vinegar
14 - 1 teaspoon honey or maple syrup
15 - 1 small garlic clove, finely minced
16 - Kosher salt and freshly ground black pepper, to taste
# How to Make It:
01 - Rinse barley under cold running water. Combine barley, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover, and simmer for 30 to 35 minutes until grains are tender but still retain a slight chew. Drain any excess liquid and spread barley on a sheet pan to cool to room temperature.
02 - In a large mixing bowl, toss together the cooled barley, halved cherry tomatoes, chopped parsley, torn basil, mint, diced red onion, and cucumber until evenly distributed.
03 - Whisk lemon zest, lemon juice, orange zest, orange juice, olive oil, red wine vinegar, honey, minced garlic, salt, and pepper in a small bowl until the dressing is fully emulsified and no oil separation remains.
04 - Pour the vinaigrette over the grain and vegetable mixture. Gently toss with a large spoon or spatula until every component is evenly coated. Taste and adjust salt and pepper as needed.
05 - Let the salad stand at room temperature for at least 10 minutes so the grains absorb the dressing and flavors meld. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The barley soaks up the vinaigrette like a sponge, so every forkful bursts with bright citrus flavor without getting soggy.
- It actually tastes better the next day, which makes it the rare grain salad that survives a night in the fridge with dignity intact.
02 -
- Do not skip the resting step because the barley needs time to drink in the vinaigrette, and rushing it means a flat tasting salad.
- Undercooked barley will be hard and chalky in the center, so test a few grains before draining and give it an extra five minutes if needed.
03 -
- Zest the lemon and orange before juicing them because trying to zest a spent citrus half is a frustrating exercise in futility.
- A splash of the barley cooking water reserved before draining adds subtle body to the vinaigrette if it tastes too sharp.