This fresh salad is the epitome of nutritious and delicious.

| By Rachael Thompson | Recipes

Danielle Campbell’s Barley Salad with Preserved Lemon Dressing

This fresh salad is the epitome of nutritious and delicious.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Los Angeles-based chef Danielle Campbell shares her recipe for barley salad with preserved lemon dressing.


  • 2 cups pearl barley, cooked and cooled
  • 1 bunch asparagus, trimmed and cut into 1 1/2 inch pieces
  • 3/4 cup olive oil
  • 3 tbsp Champagne vinegar
  • 1 tbsp agave or honey
  • 1 shallot, finely diced
  • 1-2 preserved lemon, rinsed rind only, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup dill, roughly chopped
  • 1 tsp sumac


Cook barley according to package instructions, drain and let cool.

Bring a small pot of salted water to a boil.

Add asparagus and cook until crisp-tender, about 2-3 minutes.

Drain and set aside.

Add olive oil, vinegar, agave, shallot, and preserved lemon to a small bowl. Mix to combine and season with salt and pepper.

Add barley, asparagus, feta, and parsley to a large bowl.

Toss with dressing and garnish with dill and sumac.

Top with flaky salt and serve.

For more from Danielle, follow her at @chef_daniellecampbell

Photography by Bethany Nauert. Styling by Molly Crist.

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