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Barley Salad with Herbs

Herbs and Dijon mustard provide brightness and bite in this barley dish. Use any type of tender green herbs you have on hand, such as basil, mint, chives, parsley, or dill.

  • Prep:
  • Total Time:
  • Servings: 6
Barley Salad with Herbs

Source: Martha Stewart Living, April 2012


  • 1 1/2 cups pearl barley (not quick-cooking)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped shallots (about 1 medium)
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup roughly chopped fresh herbs


  1. Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.

  2. Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

  3. Stir in barley and herbs. Serve warm.

Reviews (1)

  • MaryDGinHP 11 Jul, 2012

    This was great! Did add herbs to taste thus added 1+ cups of torn herbs.
    Everyone enjoyed and great for a night at Ravinia!

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