Barley Salad with Cucumbers, Dill, and Lemon is a refreshing and wholesome dish that combines nutty barley with crisp cucumbers, fragrant dill, and a bright lemony dressing. This salad is a perfect example of a nutritious and flavorful meal that’s simple to prepare yet impressive in taste. It’s light enough to serve as a side dish, yet hearty enough to enjoy as a healthy lunch or dinner.
The beauty of this salad lies in its balance of textures and flavors—the chewy, nutty barley contrasts beautifully with the crisp cucumbers, while the fresh dill and zesty lemon brighten every bite. It’s a versatile, make-ahead recipe that keeps well, making it perfect for meal prep, picnics, or potlucks.
Why I Love This Recipe
I love this recipe because it’s fresh, vibrant, and packed with flavor, yet it’s incredibly easy to make. The combination of barley, cucumbers, and herbs is both satisfying and light, making it a perfect salad for any season. It’s also incredibly versatile—you can add other vegetables or proteins to suit your taste.
Why This Is a Must-Try Dish
- Nutritious and high in fiber
- Light, fresh, and full of flavor
- Quick and easy to prepare
- Perfect for meal prep, picnics, or family meals
- Vegan and naturally gluten-free if using pearl barley
Preparation Time, Cooking Time & Servings
- Preparation Time: 15 minutes
- Cooking Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 4–6
Nutritional Information
- Calories: 250–300 kcal
- Course: Salad / Side Dish / Light Lunch
- Cuisine: Mediterranean / Healthy
Ingredients
For the Salad
- 1 cup pearl barley
- 2 cups water or vegetable broth
- 1 large cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh dill, chopped
- ¼ cup parsley, chopped (optional)
- ¼ cup crumbled feta cheese (optional for non-vegan version)
For the Dressing
- 3 tablespoons olive oil
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Cooking Directions
- Cook barley until tender and slightly chewy.
- Prepare the dressing and mix with chopped vegetables and herbs.
- Combine barley with dressing and vegetables.
- Chill and serve.
Step-by-Step Preparation Method
- Cook the Barley:
Rinse 1 cup of pearl barley under cold water. In a medium saucepan, combine barley and 2 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until tender but slightly chewy. Drain any excess water and let barley cool. - Prepare the Vegetables:
Dice cucumber and chop red onion, dill, and parsley. If using feta, crumble it now. - Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper. - Combine Salad:
In a large bowl, combine cooled barley, cucumbers, red onion, dill, parsley, and feta (if using). - Add Dressing:
Pour dressing over the salad and toss gently to combine. - Chill (Optional):
For best flavor, chill the salad in the refrigerator for 30–60 minutes before serving.
How to Serve
- Serve chilled or at room temperature as a side dish.
- Pair with grilled chicken, fish, or roasted vegetables for a complete meal.
- Garnish with extra fresh dill, parsley, or lemon wedges for presentation.
Recipe Tips
- Use vegetable broth instead of water for added flavor.
- Rinse barley well to remove excess starch and prevent clumping.
- Adjust lemon and olive oil according to taste.
- Add toasted nuts or seeds for extra crunch.
Variations
Mediterranean Barley Salad
Add cherry tomatoes, kalamata olives, and roasted red peppers.
Protein-Packed Salad
Add chickpeas, grilled chicken, or cooked shrimp.
Avocado Twist
Toss in diced avocado just before serving for creaminess.
Spicy Version
Add a pinch of red pepper flakes or diced jalapeño for heat.
Vegan Version
Omit feta or use a plant-based cheese alternative.
Freezing and Storage Time
Refrigerator
- Store in an airtight container for up to 3 days.
- Best served chilled or at room temperature.
Freezer
- Not recommended, as cucumbers and fresh herbs lose texture when frozen.
Special Equipment Needed
- Medium saucepan
- Mixing bowls
- Whisk for dressing
- Knife and cutting board
- Measuring cups and spoons
Conclusion
Barley Salad with Cucumbers, Dill, and Lemon is a fresh, healthy, and versatile dish perfect for any meal. Its combination of chewy barley, crisp vegetables, fragrant herbs, and zesty dressing makes it satisfying and flavorful. Quick to prepare, endlessly adaptable, and wonderfully refreshing, this salad is a must-try for anyone seeking a nutritious and delicious dish.
Barley Salad with Cucumbers, Dill, and Lemon
Description
Barley Salad with Cucumbers, Dill, and Lemon is a refreshing and wholesome dish that combines nutty barley with crisp cucumbers, fragrant dill, and a bright lemony dressing. This salad is a perfect example of a nutritious and flavorful meal that’s simple to prepare yet impressive in taste. It’s light enough to serve as a side dish, yet hearty enough to enjoy as a healthy lunch or dinner.
Ingredients
For the Salad
For the Dressing
Instructions
-
Cook the Barley: Rinse 1 cup of pearl barley under cold water. In a medium saucepan, combine barley and 2 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until tender but slightly chewy. Drain any excess water and let barley cool.
-
Prepare the Vegetables: Dice cucumber and chop red onion, dill, and parsley. If using feta, crumble it now.
-
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper.
-
Combine Salad: In a large bowl, combine cooled barley, cucumbers, red onion, dill, parsley, and feta (if using).
-
Add Dressing: Pour dressing over the salad and toss gently to combine.
-
Chill (Optional): For best flavor, chill the salad in the refrigerator for 30–60 minutes before serving.
