Grain Salad with Fresh Lemon and Herbs

This grain salad with fresh lemon and herbs is light, refreshing, and full of texture. I love how the chewy grains soak up the tangy lemon dressing while the crisp vegetables and fresh herbs brighten every bite. It’s a versatile dish that works beautifully as a side or a hearty vegetarian main.

Why You’ll Love This Recipe

I enjoy this salad because it feels both wholesome and vibrant. The spelt berries add a nutty chewiness, the cucumber and peppers bring crunch, and the herbs make it taste fresh and lively. The lemony dressing ties it all together with just the right balance of tang and creaminess from the mustard. I like that it’s make-ahead friendly and travels well, making it perfect for picnics, potlucks, or work lunches.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1½ cup spelt berries, rinsed (or other grain, see note 1)
▢¼ cup extra virgin olive oil
▢¼ cup lemon juice
▢2 teaspoons dijon mustard
▢1 teaspoon whole grain mustard
▢½ teaspoon fine sea salt
▢½ tsp black pepper
▢2 red, yellow, or orange bell peppers, chopped
▢1 English cucumber, chopped
▢¾ cup lightly packed flat leaf parsley, chopped
▢3 tablespoons fresh dill, chopped

Directions

1. I cook the spelt berries in a large pot of salted water until tender but still pleasantly chewy, about 45 to 50 minutes. Once cooked, I drain and let them cool slightly.
2. While the grains cook, I whisk together the olive oil, lemon juice, Dijon mustard, whole grain mustard, sea salt, and black pepper to make the dressing.
3. In a large bowl, I combine the cooled grains with the bell peppers, cucumber, parsley, and dill.
4. I pour the dressing over the salad and toss everything until well coated.
5. I like to let it sit for at least 15 minutes before serving so the flavors can meld together.

Servings and Timing

This recipe makes about 6 servings. The prep time is around 15 minutes, plus 45 to 50 minutes to cook the spelt berries. Overall, I can expect it to take about 1 hour from start to finish.

Variations

Sometimes I swap the spelt berries for farro, barley, quinoa, or bulgur, depending on what I have on hand. I also like adding chickpeas or white beans for extra protein. If I want a richer flavor, I toss in some crumbled feta or shaved Parmesan. For more crunch, I’ve added toasted almonds or sunflower seeds, and if I’m in the mood for a little sweetness, I stir in some dried cranberries.

Storage/Reheating

I store the salad in an airtight container in the refrigerator for up to 4 days. Since it’s best served chilled or at room temperature, I don’t reheat it. If it has been sitting for a while, I sometimes add a drizzle of olive oil or a squeeze of lemon juice to freshen it up before serving.

FAQs

Can I use a different grain instead of spelt berries?

Yes, I often use farro, barley, bulgur, or quinoa depending on what I have in my pantry.

Do I need to soak spelt berries before cooking?

I don’t usually soak them, but soaking overnight can reduce the cooking time by about 10 to 15 minutes.

Can I make this salad ahead of time?

Yes, I actually like it better the next day because the flavors have more time to develop.

How do I keep the cucumbers from getting watery?

I sometimes scoop out the seeds before chopping, which helps keep the salad from getting too wet.

Can I add cheese?

Yes, I often add crumbled feta or shaved Parmesan for a salty, tangy addition.

Is this salad gluten-free?

Spelt contains gluten, but I make it gluten-free by using quinoa, buckwheat, or brown rice instead.

What other herbs work well in this salad?

I like using mint, basil, or chives when I want to change up the flavor profile.

Can I serve it warm?

Yes, I sometimes toss the grains with the dressing and vegetables while still slightly warm, which makes the flavors more aromatic.

Can I add protein to make it a main dish?

Yes, grilled chicken, shrimp, or beans make it hearty enough for a complete meal.

How long does it keep in the fridge?

I store it for up to 4 days, and I think the flavors actually improve after the first day.

Conclusion

This grain salad with fresh lemon and herbs is one of my favorite recipes for a light yet filling meal. The chewy grains, crisp vegetables, and vibrant herbs come together beautifully with the zesty lemon dressing. I love how adaptable it is, easy to prepare in advance, and always refreshing. It’s the kind of salad I can enjoy any time of year, whether as a side dish or a satisfying main.

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