Tomato Barley Salad with Herbs, Yogurt & Lemon

Tomato Barley Salad with Herbs, Yogurt & Lemon

Tomato Barley Salad with heirloom cherry tomatoes, fresh parsley, tarragon (easily substituted with dill) baby cucumbers, Greek yogurt and lemon. Light and delicious!
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Autor Elle


For the salad:

  • 1 cup pearl barley (220 g)
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch green onions, chopped
  • 250 g assorted heirloom cherry tomatoes, halved
  • 4 baby cucumbers, diced
  • 1/2 cup finely chopped fresh tarragon, NOTE: can be substituted with fresh dill (about 1 small bunch)
  • 1/2 cup finely chopped fresh flat-leaf parsley (about 1 small bunch)
  • sea salt and freshly ground pepper, to taste

For the dressing:

  • 6 tablespoons extra-virgin olive oil
  • Juice of 1 organic lemon
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons Greek yogurt (full-fat)


  1. In a medium saucepan, bring 3 cups of water to a boil. Add the barley and reduce heat to low. Simmer, uncovered, for about 30 minutes, until the barley is al dente. Remove from heat and allow the barley to stand for 15 minutes. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Transfer to a large bowl and set aside to cool.
  2. Once the barley has cooled, cook the green onions. Heat the oil in a large skillet over medium heat. Sauté the green onions, stirring occasionally, until the start soften and brown a little, about 4-5 minutes. Transfer to the bowl with the barley.
  3. In a small bowl, whisk together the olive oil, lemon juice, lemon rind and yogurt.
  4. Add the tomatoes, cucumber and herbs to the barley and toss to combine. Add the dressing, season with salt and pepper and toss until coated. Serve and enjoy!