Barley Salad

Grain salads are the unsung heroes of summer eating, and this barley version holds up better than most.

Pearl barley gets boiled and then steamed so each grain stays distinct and chewy instead of clumping into a starchy mess.

While it cools, fresh parsley, crushed basil, and sliced green onions get stirred in so the warm grains soak up all those herbal flavors.

The dressing is dead simple: lemon juice, oil, and just a teaspoon of soy sauce for a subtle savory undertone that ties everything together.

Toss in diced tomatoes at the end, chill, and you’ve got a salad that travels well and tastes even better the next day.

Kitchen Tips

• Boil first, then steam. That two-step cooking method keeps the barley grains separate and gives them a firm, satisfying chew.
• Mix the herbs into the warm barley before chilling. The heat opens up the oils in the basil and parsley, intensifying their flavor.
• This salad is a natural base for add-ins. Crumbled feta, cucumber, chickpeas, or olives all fit right in.