# 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 - In a medium saucepan, bring 3 cups of water and 1/2 teaspoon salt to a boil. Add rinsed barley, reduce heat to low, cover, and simmer for 25 to 30 minutes until tender. Drain excess water and allow to cool to room temperature.
02 - In a large mixing bowl, combine cooled barley with parsley, mint, dill, red onion, cherry tomatoes, and cucumber.
03 - In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
04 - Pour the vinaigrette over the barley mixture and toss gently to coat all ingredients evenly.
05 - Taste the salad and adjust seasoning as needed. Serve chilled or at room temperature.
