Herbed Barley Salad with Baby Kale

June 30, 2013

Author Notes:

A tabbouleh like salad bolstered with baby kale for a nice lunch.


Serves: 2 for lunch or 4 as a side


  • 1 cup pearl barley
  • 2 packed cups baby kale leaves, stems removed and roughly chopped (or use regular kale cut in thin ribbons)
  • Juice of one large lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh minced dill
  • 3 tablespoons fresh mint leaves, thinly sliced
  • 1 medium tomato, seeded, cored and diced 1/4 inch
  • 1/3 English cucumber cut in 1/4 inch dice
  • 2 medium green onions, thinly sliced
  • 1/2 cup chopped flat leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Additional lemon juice, olive oil, salt and pepper for reseasoning if necessary
In This Recipe


  1. Cook the barley per package instructions. Transfer to a mixing bowl and while still warm, stir in the kale leaves until the kale wilts a bit. Let the mixture cool to room temperature.
  2. Stir in the remaining ingredients and refrigerate for at least 2 hours. When ready to serve, taste and adjust seasoning with additional lemon juice, oil, salt and pepper if necessary.

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