# What You'll 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 barley, reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain any excess liquid and allow to cool completely to room temperature.
02 - While barley cools, finely chop the parsley, mint, and dill. Dice the red onion, halve the cherry tomatoes, and dice the cucumber. Place all prepared vegetables and herbs in a large mixing bowl.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, 1/2 teaspoon salt, and black pepper until fully emulsified and smooth.
04 - Add cooled barley to the bowl with vegetables and herbs. Pour dressing over the mixture and toss gently until evenly combined.
05 - Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately at room temperature or refrigerate for at least 1 hour to serve chilled.
