📝 About This Recipe
This vibrant reimagining of the classic Levantine salad swaps traditional bulgur for nutty, chewy pearl barley, creating a more substantial and satisfying texture. Bursting with an abundance of flat-leaf parsley, vine-ripened tomatoes, and zesty lemon, each bite offers a refreshing crunch balanced by the sweet pop of pomegranate seeds. It is a nutrient-dense celebration of Mediterranean flavors that works beautifully as a bright side dish or a wholesome plant-based lunch.
🥗 Ingredients
The Grains
- 1 cup Pearl Barley (rinsed thoroughly under cold water)
- 3 cups Water (for boiling)
- 1/2 teaspoon Sea Salt (for the cooking water)
The Garden Produce
- 3 bunches Flat-leaf Italian Parsley (stems removed, very finely chopped)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 3 medium Roma Tomatoes (seeded and finely diced)
- 1/2 large English Cucumber (finely diced)
- 4 stalks Green Onions (white and light green parts, thinly sliced)
- 1/2 cup Pomegranate Arils (for sweetness and crunch)
Zesty Dressing
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1.5 large lemons)
- 1 clove Garlic (minced into a paste)
- 1/4 teaspoon Ground Allspice (adds a subtle traditional warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed pearl barley, 3 cups of water, and a pinch of salt. Bring to a rolling boil over high heat.
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2
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes. The barley should be tender but still retain a pleasant 'al dente' chew.
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3
Drain any excess water from the barley and spread it out on a large baking sheet. This allows it to cool quickly and prevents the grains from clumping together.
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4
While the barley cools, prepare your herbs. Ensure the parsley and mint are completely dry before chopping to prevent them from becoming a soggy paste.
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5
Finely chop the parsley and mint by hand using a sharp chef's knife. Avoid using a food processor, as it bruises the delicate leaves and releases too much moisture.
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6
Dice the tomatoes and cucumbers into uniform 1/4-inch pieces. Place the diced tomatoes in a small sieve for 5 minutes to drain excess juice, ensuring your tabbouleh stays crisp.
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7
In a small glass jar or bowl, whisk together the olive oil, lemon juice, minced garlic, allspice, and black pepper until the dressing is emulsified.
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8
Transfer the cooled barley to a large mixing bowl. Add the chopped parsley, mint, green onions, cucumber, and drained tomatoes.
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9
Pour the dressing over the salad and toss gently with large spoons until every grain of barley and leaf of parsley is lightly coated.
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10
Taste and adjust the seasoning. You may want an extra squeeze of lemon or a pinch more salt depending on the sweetness of your tomatoes.
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11
Gently fold in the pomegranate arils, reserving a tablespoon for garnish.
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12
Let the salad rest for at least 15 minutes before serving. This allows the barley to absorb the bright flavors of the lemon and herbs.
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13
Transfer to a serving platter and top with the remaining pomegranate seeds and a final drizzle of olive oil.
💡 Chef's Tips
For the best texture, ensure your herbs are bone-dry before chopping; wet herbs will clump and lose their vibrancy. If you have time, cook the barley in vegetable broth instead of water for an extra layer of savory depth. Always use flat-leaf parsley rather than curly; the flavor is more robust and the texture is far superior for salads. To make it ahead of time, keep the dressing separate and toss just before serving to maintain the bright green color of the herbs. If pomegranate is out of season, dried cranberries or currants offer a similar sweet-tart contrast.
🍽️ Serving Suggestions
Serve alongside warm, grilled pita bread and a dollop of creamy hummus. Pairs excellently as a refreshing side to lamb kebabs or za'atar-roasted chicken. Enjoy it with a glass of chilled, crisp Sauvignon Blanc or a sparkling mint lemonade. Top with crumbled feta cheese or toasted pine nuts for added richness and crunch. Use it as a base for a 'Mediterranean Bowl' topped with falafel and tahini sauce.