# What you 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 Make It:
01 - Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Add rinsed pearl barley, reduce heat to low, cover, and simmer for 25 to 30 minutes until tender. Drain any excess liquid and allow to cool completely to room temperature.
02 - While barley cools, finely chop the fresh parsley, mint, and dill. Dice the small cucumber and finely dice half a small red onion. Halve the cherry tomatoes. Place all prepared vegetables and herbs in a large mixing bowl.
03 - In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until fully emulsified and thickened.
04 - Add the cooled barley to the bowl with vegetables and herbs. Pour the lemon vinaigrette over the mixture. Use a large spoon or clean hands to toss gently until all ingredients are evenly coated with dressing.
05 - Taste the salad and adjust salt or pepper as needed. Serve immediately at room temperature, or refrigerate for at least 1 hour to serve chilled. The flavors develop beautifully when allowed to marinate.
