Barley Vegetable Salad

Total Time
3hrs 30mins
Prep 30 mins
Cook 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!).

Ingredients Nutrition


  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.


Most Helpful

Great Recipe! I made this tonight for dinner and it is very tasty. I made as stated except used dried dill so I used a tad less, added one cup of cooked diced chicken and doubled the dressing as I like plenty of flavor. Colorful, crunchy and good - I love all the fresh veggies in this. Thanks for posting, I'll make this one again!

Garlic Chick July 06, 2010

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