📝 About This Recipe
This vibrant salad celebrates the nutty, chewy texture of pearl barley, elevated by a bright lemon-tahini dressing and a bouquet of fresh herbs. Drawing inspiration from Eastern Mediterranean flavors, it balances the saltiness of barrel-aged feta with the cooling sweetness of garden mint and crisp cucumber. It is a hearty, nutrient-dense dish that works beautifully as a standalone lunch or a sophisticated side for grilled proteins.
🥗 Ingredients
The Grain Base
- 1.5 cups Pearl Barley (rinsed thoroughly under cold water)
- 4 cups Vegetable Broth (low sodium preferred)
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Sea Salt (for the cooking water)
The Fresh Produce
- 1 large English Cucumber (diced into 1/2-inch pieces)
- 1.5 cups Cherry Tomatoes (halved lengthwise)
- 1/2 medium Red Onion (very finely minced)
- 1/2 cup Fresh Mint Leaves (loosely packed, roughly chopped)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/3 cup Pomegranate Arils (for a pop of sweetness and color)
The Dressing & Finishing
- 1/4 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Tahini (well-stirred)
- 1 clove Garlic (grated into a paste)
- 6 ounces Feta Cheese (crumbled into large chunks)
- 3 tablespoons Toasted Pine Nuts (for garnish and crunch)
- 1/2 teaspoon Sumac (optional, for a citrusy finish)
👨🍳 Instructions
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1
Rinse the pearl barley in a fine-mesh sieve under cold running water until the water runs clear to remove excess starch.
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2
In a medium saucepan, combine the rinsed barley, vegetable broth, bay leaf, and sea salt. Bring the mixture to a rolling boil over high heat.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 30-35 minutes. The barley should be tender but still retain a pleasant 'al dente' chew.
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4
While the barley cooks, prepare the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, tahini, grated garlic, and a pinch of black pepper until emulsified.
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5
Once the barley is done, drain any excess liquid that hasn't been absorbed. Remove and discard the bay leaf.
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6
Spread the warm barley out on a large baking sheet for 5-10 minutes. This allows steam to escape, preventing the salad from becoming soggy.
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7
In a large mixing bowl, combine the slightly cooled barley with the diced cucumber, halved cherry tomatoes, and minced red onion.
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8
Pour the dressing over the barley and vegetables while the grain is still slightly warm; this helps the barley absorb the flavors.
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9
Gently fold in the chopped mint and parsley. Using fresh herbs at the end ensures they stay vibrant and green.
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10
Add the crumbled feta cheese and pomegranate arils. Toss very gently to avoid breaking up the feta too much.
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11
Taste and adjust seasoning with more salt, lemon, or a sprinkle of sumac if desired.
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12
Transfer to a serving platter and top with the toasted pine nuts just before serving to maintain their crunch.
💡 Chef's Tips
For the best texture, ensure you don't overcook the barley; it should have a bounce to it rather than being mushy. If you find raw red onions too pungent, soak the minced pieces in cold water for 10 minutes then drain before adding to the salad. Always use block feta stored in brine rather than pre-crumbled varieties for a creamier, superior flavor. This salad actually tastes better after 30 minutes of resting, allowing the grains to fully marinate in the dressing. You can substitute pearl barley with farro or spelt if you prefer a different ancient grain profile.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or lemon-oregano chicken skewers for a complete Mediterranean feast. Pair with a crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko. Enjoy as a light lunch with a side of warm, toasted pita bread and a dollop of hummus. Serve chilled in small mason jars for a sophisticated and portable picnic option. Add a handful of baby arugula just before serving to turn it into a more leaf-heavy salad.