Lemon Herb Barley Salad with Feta

Name: Lemon Herb Barley Salad with Feta
Prep time: 17 min
Cook time: 37 min
Total time: 54 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) pearl barley, rinsed under cold water in a strainer; 6 cups (1420 ml) water; 1½ tsp (4½ g) Diamond Crystal kosher salt, for the cooking water; 2 large (260 g) large lemons, scrubbed; zest both finely (about 1 tablespoon total), then squeeze and measure 3 tablespoons (45 ml) juice for the dressing; keep the leftover juice for tasting at the end; 6 tbsp (90 ml) extra-virgin olive oil; 1 tbsp (15 g) Dijon mustard; 1 small clove (3 g) garlic, finely grated or minced to a paste; 2 tsp (14 g) honey; ½ tsp (1½ g) Diamond Crystal kosher salt, plus a pinch more to taste at the end if needed; ½ tsp (1 g) black pepper, freshly ground; 1 large (about 10 oz) (280 g) English cucumber, unpeeled, quartered lengthwise and cut into ½-inch (1.3 cm) pieces; ½ small (60 g) red onion, very thinly sliced, then cut into short half-moons; 1 cup, packed (30 g) flat-leaf parsley, leaves and tender stems, roughly chopped; ½ cup, packed (12 g) fresh dill, fronds roughly chopped, thick stems discarded; ½ cup (75 g) Kalamata olives, pitted and halved (optional); 6 oz (170 g) feta cheese, cold, crumbled into pea-to-marble-size pieces

From the MyKitchenBank Kitchen

Chewy pearl barley is tossed with a bright lemon-Dijon vinaigrette while still slightly warm, then folded with crisp cucumber, parsley, dill and salty feta. It is make-ahead friendly and holds up beautifully for lunches and picnics.

Prep: 17 min
Cook: 37 min
Wait: 26 min
Total: 1 hr 20 min
Makes: About 7 cups (6 side-dish servings of about 1 cup each, or 4 main-course servings)

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Ingredients

6 servings

For the barley
1½ cups (300 g) pearl barley, rinsed under cold water in a strainer
6 cups (1420 ml) water
1½ tsp (4.5 g) Diamond Crystal kosher salt, for the cooking water
For the dressing
2 large (260 g) large lemons, scrubbed; zest both finely (about 1 tablespoon total), then squeeze and measure 3 tablespoons (45 ml) juice for the dressing; keep the leftover juice for tasting at the end
6 tbsp (90 ml) extra-virgin olive oil
1 tbsp (15 g) Dijon mustard
1 small clove (3 g) garlic, finely grated or minced to a paste
2 tsp (14 g) honey
½ tsp (1.5 g) Diamond Crystal kosher salt, plus a pinch more to taste at the end if needed
½ tsp (1 g) black pepper, freshly ground
For the salad
1 large (about 10 oz) (280 g) English cucumber, unpeeled, quartered lengthwise and cut into ½-inch (1.3 cm) pieces
½ small (60 g) red onion, very thinly sliced, then cut into short half-moons
1 cup, packed (30 g) flat-leaf parsley, leaves and tender stems, roughly chopped
½ cup, packed (12 g) fresh dill, fronds roughly chopped, thick stems discarded
½ cup (75 g) Kalamata olives, pitted and halved (optional)
6 oz (170 g) feta cheese, cold, crumbled into pea-to-marble-size pieces

Equipment (10)

Large pot (4-quart / 3.8 L) with lid
Fine-mesh strainer
Rimmed baking sheet (13×18-inch / 33×46 cm)
Large mixing bowl (4-quart / 3.8 L)
Small bowl or jar for dressing
Small bowl for soaking the onion
Microplane or fine grater
Chef's knife and cutting board
Measuring cups and spoons
Timer

Steps

Before you start

Use pearl barley, not hulled or hull-less barley; those need much longer cooking and will throw off the timing.
Timing: the 80 minutes is the real clock time. Slicing the onion and chopping the vegetables and herbs (about 10 minutes) happen while the water heats and the barley simmers, so that time is counted in the cook time, not added on top.
This recipe uses Diamond Crystal kosher salt (about 3 g per teaspoon). If you use Morton kosher salt or table salt, use half the amount listed.
Wash the lemons well and zest them before juicing. Buy feta in a block in brine if you can; it is creamier than pre-crumbled.

1
Whisk the dressing
- In a small bowl or jar, combine 1 tablespoon lemon zest, 3 tablespoons (45 ml) lemon juice, 6 tablespoons (90 ml) olive oil, Dijon, grated garlic, honey, ½ teaspoon Diamond Crystal salt and the pepper.
- Whisk (or shake the jar) for 30 seconds.
- Set aside; save the leftover lemon juice.
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Ready when: The dressing looks slightly thickened and cloudy, with no large pools of oil.
Tip: Grate the garlic to a paste so no one bites into a raw chunk. The dressing may separate as it sits; just whisk again before using.
2
Rinse the barley
- Put 1½ cups (300 g) pearl barley in a fine-mesh strainer and rinse under cold running water for about 30 seconds, shaking the strainer, to wash off loose starch.
- Set aside to drain.
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Ready when: Water running through the strainer looks mostly clear rather than cloudy.
3
Boil the water
- Pour 6 cups (1.4 L) water into the 4-quart (3.8 L) pot, add 1½ teaspoons Diamond Crystal salt, cover and bring to a full rolling boil over high heat, about 7 minutes.
- While it heats, thinly slice the red onion into short half-moons and soak it in a small bowl of cold water for 10 minutes to mellow its bite.
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Ready when: Large bubbles continuously break the surface.
Tip: Cooking barley in plenty of water, like pasta, keeps the grains separate instead of gluey.
4
Simmer and prep
- Stir in the rinsed barley, return to a boil, then reduce the heat to medium-low so the water bubbles gently.
- Partially cover and set a timer for 30 minutes, stirring once or twice.
- While it simmers, cut the cucumber into ½-inch pieces, chop the parsley and dill, halve the olives if using, and crumble the feta.
- Keep the feta in the fridge.
- Drain the soaked onion and pat dry.
- Start tasting a grain at 25 minutes.
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Ready when: Grains are tender and chewy with no hard white core, and have swelled to about double their size.
Tip: If a grain still has a hard center at 30 minutes, simmer 3 to 5 minutes more and taste again. Don't leave the barley in the hot water once it is tender.
5
Drain the barley
- As soon as the barley is tender, turn off the heat and pour it into the fine-mesh strainer set in the sink.
- Shake well and let it steam for 1 minute.
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Ready when: No water pools at the bottom of the strainer.
Tip: Don't rinse the cooked barley in cold water; it washes off surface starch the dressing needs to cling.
6
Cool on a tray
- Spread the drained barley in an even layer on the rimmed baking sheet.
- Let it cool for about 10 minutes, stirring once, until just warm.
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Ready when: Barley feels barely warm, not hot, when pressed with a finger.
Tip: Warm (not hot) barley absorbs the dressing best, but hot barley will wilt the herbs.
7
Dress the barley
- Transfer the barley to the large mixing bowl.
- Whisk the dressing again, pour about two-thirds over the barley, and toss with a spatula until every grain is glossy.
- Reserve the rest.
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Ready when: Grains look evenly coated and shiny, with no dry patches.
8
Fold in the add-ins
- Add the cucumber, drained onion, parsley, dill and olives (if using).
- Fold gently with a spatula for about 30 seconds.
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Ready when: Herbs and cucumber are evenly distributed through the barley.
9
Rest and finish
- Let the salad sit at room temperature for 15 minutes so the barley soaks up the dressing.
- Then gently fold in the feta and taste.
- Add the reserved dressing, a splash of the leftover lemon juice or a pinch of salt as needed.
- Serve at room temperature or chilled.
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Ready when: Salad tastes bright and well-seasoned, and the barley is moist rather than dry.
Tip: Go easy on extra salt; the feta and olives are already salty.

Good to know

Tips

Salt the cooking water; it is your only chance to season the inside of the grains, and the dressing alone won't do it.
Dress the barley while it is just warm so it soaks up the vinaigrette instead of sitting in it.
For a heartier main course, add a drained 15-oz (425 g) can of chickpeas or grilled chicken, plus the reserved dressing.
Add cherry tomatoes just before serving if you like; they release juice and thin the dressing if added early.

Make ahead

Cook, drain and cool the barley up to 3 days ahead and refrigerate in an airtight container. Make the dressing up to 3 days ahead and whisk again before using. Dress the barley at least 15 minutes before serving, and add the herbs and feta within a few hours of serving for the best color and texture.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 4 days; the barley absorbs dressing, so refresh with a squeeze of lemon and a drizzle of olive oil, and let it sit 20 minutes out of the fridge before serving. Freezer: not recommended once mixed with cucumber and feta; plain cooked barley freezes up to 3 months and thaws overnight in the fridge. No reheating needed; serve cold or at room temperature.

Substitutions

pearl barley → pearled farro. Simmer 20 to 25 minutes until chewy-tender; yield and dressing amounts stay the same. Not gluten-free.
feta cheese → crumbled fresh goat cheese. Creamier and milder; fold in gently so it doesn't smear.
fresh dill → fresh mint. Use the same amount for a cooler, fresher flavor.
honey → maple syrup. Use 2 teaspoons; also makes the dressing vegan, and the salad too if you omit the feta or use a vegan one.