Herbed Mediterranean Barley Salad with Corn and Cherries

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Published: 28/8/2023

Updated: 6/9/2023

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Enjoy the flavors of the Mediterranean with this wholesome Pearl Barley Salad, bursting with cherries, corn, and herbs.

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Type of Cuisine:

Mediterranean

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Prep Time: 15 Minutes.

Total Time: 30 Minutes

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How Many Servings?

4-6 Servings

Table of Contents

As seasons change and fresh produce becomes available, I often find myself drawn to my favorite recipe: the Mediterranean Pearl Barley Salad. This salad is a delightful blend of flavors and is filled with cherries, corn, and fresh herbs.

Why I Love This Salad?

This isn’t just any salad. It promises a perfect mix of crunch, sweetness, and a tangy twist in every bite. Moreover, its charm amplifies the next day when the flavors melded perfectly. This makes it a fantastic make-ahead option for busy schedules, especially when cherries and corn are in season. Furthermore, it’s rich in flavor and simple to whip up. As an ardent follower of the Mediterranean lifestyle, I cherish how this salad showcases the health benefits of whole grains.

The Heart of the Salad: Pearl Barley

Central to our Mediterranean Pearl Barley Salad is the pearl barley. A staple in the Mediterranean diet, this versatile whole grain is nutrient-dense and easy to prepare.

Here’s how:

  • Rinse: Ensure no dust or residue remains.
  • Toast: Enhance its nutty flavor by toasting in olive oil for about 5 minutes.
  • Cook: Aim for a tender yet chewy texture. Start checking after 20 minutes of cooking.
  • Drain, Rinse, and Cool: After cooking, drain the excess water, rinse under cold water to halt the cooking process, and then spread out to cool down before adding to your salad

Bonus: You can store cooked pearl barley in the freezer. Thaw and use as needed, making it a handy addition to your diet.

Seasonal Quinoa/Farro Fruit & Veggie Salad

If you’re a fan of the original Mediterranean Pearl Barley Salad but want to experiment with other grains or seasonal produce, here’s a delightful variation using quinoa or Farro and incorporating different fruits and vegetables like apples or peaches.

  • Quinoa: Quinoa is a gluten-free grain packed with protein and fiber. Its nutty flavor and fluffy texture make it a perfect substitute for pearl barley.
  • Farro: An ancient grain with a chewy texture, Farro adds a rich, nutty flavor to salads. It’s a whole grain, which is good for heart health.
  • Apples & Arugula: Green apples’ crunch and slight tartness blend well with peppery arugula. Add a squeeze of lemon and honey for a balanced dressing.
  • Peaches & Spinach: Sweet and juicy peaches combine wonderfully with fresh spinach. Try adding a sprinkle of goat cheese for a creamy contrast.

Additions and Mix-Ins:

  • Nuts & Seeds: Almonds, walnuts, or sunflower seeds add crunch.
  • Herbs: Fresh basil, mint, or thyme can infuse flavor.
  • Cheeses: Feta or blue cheese can enhance the savory notes

Are you in love with our Mediterranean Pearl Barley Salad? Here are more to explore: these salads add variety to your meals and contribute to a healthy, balanced Mediterranean lifestyle.

  1. Tabbouleh Salad: A mix of parsley, tomatoes, mint, onion, and bulgur seasoned with olive oil and lemon juice.
  2. Fattoush Salad: Fresh veggies, herbs, and toasted pita bread dressed in a tangy mixture.
  3. Spinach and Lentil Salad: Packed with nutrients and garnished with fresh veggies.
  4. Summer Grilled Corn Salad: A combination of sweet grilled corn, feta cheese, and fresh herbs.
  5. Watermelon Salad: A refreshing blend of sweet, salty, and minty flavors.

For a wholesome experience, pair these salads with dishes like Kofta Kebabs or Mediterranean Grilled Chicken.

Ingredient List
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Preparation

1.
ngredients for Mediterranean-Style Pearl Barley Salad, including cherries, corn, fresh herbs, and measured pearl barley. Pearl barley grains toasting in a pot, releasing a nutty aroma. Pearl barley simmering in a pot with water.
Rinse the pearl barley under cold water until the water runs clear. Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the pearl barley and toast for about 5 minutes, stirring occasionally.
Add 2 quarts of water to the saucepan and bring to a boil. Reduce heat to medium and cook the barley for about 25 minutes. Start checking for doneness at the 20-minute mark.

Mark as complete
2.
Using a cherry pitter tool to remove pits from fresh cherries. Fresh cherries, diced cucumber, and corn kernels prepared on a cutting board.
Once the barley is cooked, drain it, rinse under cold water to halt further cooking, and then let it cool to room temperature before using in your salad.
While the barley is cooling, prepare the other ingredients. Pit and halve the cherries, remove the kernels from the corn, dice the cucumber, chop the mint and cilantro, and toast the pistachios if not pre-toasted
Mark as complete
3.
Salad dressing being whisked in a small bowl.
For the dressing, combine the pomegranate molasses, extra virgin olive oil, honey, lemon juice, minced garlic, and finely chopped shallots in a small bowl. Season with salt and pepper and whisk until well combined.
Mark as complete
4.
Fresh lemon zest being added to cooked pearl barley. Mediterranean Pearl Barley Salad Delight
Combine the cooled barley, with fresh lemon zest, cherries, corn, cucumber, mint, and cilantro in a large bowl. Pour the dressing over the top and toss until everything is well coated.
Season the salad with salt and pepper to taste, then garnish with the toasted pistachios.
Enjoy immediately or refrigerate for an hour to let the flavors meld together.
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 cup of pearl barley
1 tablespoon olive oil
2 quarts of water
1 cup fresh cherries, pitted and halved
2 ears of corn, kernels removed
1 large cucumber, diced
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
1/2 cup toasted pistachios
Salt and pepper to taste
For the salad dressing
1/4 cup pomegranate molasses
1/4 cup extra virgin olive oil
2 tablespoons honey
1 fresh lemon juice
1/4 cup finely chopped shallots
1 clove of garlic, minced
Salt and pepper to taste

Preparation

1
Rinse the pearl barley under cold water until the water runs clear. Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the pearl barley and toast for about 5 minutes, stirring occasionally. Add 2 quarts of water to the saucepan and bring to a boil. Reduce heat to medium and cook the barley for about 25 minutes. Start checking for doneness at the 20-minute mark.
2
Once the barley is cooked, drain it, rinse under cold water to halt further cooking, and then let it cool to room temperature before using in your salad. While the barley is cooling, prepare the other ingredients. Pit and halve the cherries, remove the kernels from the corn, dice the cucumber, chop the mint and cilantro, and toast the pistachios if not pre-toasted
3
For the dressing, combine the pomegranate molasses, extra virgin olive oil, honey, lemon juice, minced garlic, and finely chopped shallots in a small bowl. Season with salt and pepper and whisk until well combined.
4
Combine the cooled barley, with fresh lemon zest, cherries, corn, cucumber, mint, and cilantro in a large bowl. Pour the dressing over the top and toss until everything is well coated. Season the salad with salt and pepper to taste, then garnish with the toasted pistachios. Enjoy immediately or refrigerate for an hour to let the flavors meld together.

Recipe Tips & Suggestions

Storage Instructions for Mediterranean Pearl Barley Salad:

Refrigerating the Salad: Place any leftover salad in an airtight container. Ensure the container's lid is securely fastened to prevent any moisture or other contaminants from entering. Store in the refrigerator for up to 3-4 days for the best freshness and taste.

Freezing the Salad:

While it's best to enjoy the salad fresh, if you need to freeze it, separate the ingredients. Cooked pearl barley can be frozen in an airtight container for up to a month. It's advisable not to freeze the whole mixed salad as the texture of fresh ingredients like cherries, corn, and herbs may change upon thawing.

Reviving the Salad

:If the salad seems a bit dry after refrigeration, you can drizzle a little bit of olive oil and give it a gentle toss to freshen it up before serving. For salads that have been in the fridge for a couple of days, consider adding a squeeze of fresh lemon juice to brighten the flavors

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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