Barley, Mushroom, and Dill Salad

barley salad
Photo: Johnny Miller
Prep Time:
15 mins
Total Time:
1 hrs 15 mins
5 cups

Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes.


  • ¼ cup plus 1 tablespoon extra-virgin olive oil

  • 10 cremini or white button mushrooms, stems removed

  • 2 tablespoons red-wine vinegar

  • 1 teaspoon Dijon mustard

  • Coarse salt and freshly ground pepper

  • 3 cups cooked pearl barley, tossed with 1 tablespoon red-wine vinegar while warm

  • 1 carrot, grated

  • 1 celery stalk, sliced on the bias

  • 1 scallion, thinly sliced

  • 2 tablespoons fresh dill


  1. Heat a skillet over high heat. Swirl in 1 tablespoon oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice.

  2. Whisk together remaining 1/4 cup oil, the vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss together mushrooms, barley, carrot, celery, scallion, and dill. Drizzle vinaigrette over top; toss to coat. Refrigerate until ready to serve.


To make this recipe as it appeared on Mad Hungry in March 2011, eliminate the scallion. To cook barley: bring 1 cup barley, 2 cups water, and 1/2 teaspoon salt to a boil in a small pot. Reduce to simmer, and cook until tender, about 40 minutes.

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