Barley Vegetable Salad

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Total Time
3hrs 30mins
30 mins
3 hrs

I first made the original version of this about 20 years ago -- Jane Brody's Crunchy Barley Salad. After years of experimenting with it, the most recent incarnation is my favorite yet. Though it can be served warm or cold, I prefer it after it has chilled for several hours at least (overnight is best!).

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  1. In a medium saucepan with lid, bring chicken broth to a boil.
  2. Stir in 1 cup pearl barley and return to a boil.
  3. Reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
  4. Whisk the dressing ingredients in a large bowl.
  5. Stir the dressing into the cooked barley while the barley is still hot.
  6. Let sit for five to ten minutes.
  7. Stir in the rest of the ingredients to the barley.
  8. Cover and refrigerate for at least two hours-- overnight if possible.