Black Barley, Fennel, and Radish Salad

A hearty and refreshing salad combining chewy black barley with crisp-tender roasted fennel, fresh radishes, and aromatic herbs, all tied together with a bright citrus vinaigrette. Perfect as a nutritious main dish or elegant side.

6 servings

1 hr 23 min

Published October 4, 2025

Ingredients

•2 cups black or pearl barley, rinsed
•1 to taste Kosher salt
•1 large fennel bulb
•2 tablespoons olive oil
•1 to taste black pepper
•⅓ cup fresh orange juice
•¼ cup fresh lime juice
•1 small shallot
•2 tablespoons fresh dill
•1 teaspoon orange zest
•4 large radishes
•¼ cup oil-cured olives
•pitted
•halved lengthwise

Cooking Instructions

1.
Preheat oven to 425°F. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.
45 min
2.
While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.
18 min
3.
Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
5 min
4.
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
10 min
5.
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.
5 min

Ingredients

•2 cups black or pearl barley, rinsed

•1 to taste Kosher salt

•1 large fennel bulb

•2 tablespoons olive oil

•1 to taste black pepper

•⅓ cup fresh orange juice

•¼ cup fresh lime juice

•1 small shallot

•2 tablespoons fresh dill

•1 teaspoon orange zest

•4 large radishes

•¼ cup oil-cured olives

•pitted

•halved lengthwise

Cooking Instructions

Preheat oven to 425°F. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.

45 min

While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.

18 min

Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.

5 min

Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.

10 min

Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.

5 min