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Discover the vibrant flavors of Mediterranean cuisine with this Mediterranean Pearl Barley Salad. Loaded with fresh cherries, corn, herbs, and a tangy-sweet dressing, it’s a healthy and fulfilling dish that gets better with time.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 30 Minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 cup 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
Toast and Cook the Barley
Rinse the pearl barley under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the rinsed barley and toast for about 5 minutes, stirring occasionally, until lightly golden and fragrant. Pour in 2 quarts of water and bring to a boil. Reduce the heat to medium and simmer for 20–25 minutes, checking for doneness around the 20-minute mark. The barley should be tender but still slightly chewy.
Rinse the pearl barley under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the rinsed barley and toast for about 5 minutes, stirring occasionally, until lightly golden and fragrant. Pour in 2 quarts of water and bring to a boil. Reduce the heat to medium and simmer for 20–25 minutes, checking for doneness around the 20-minute mark. The barley should be tender but still slightly chewy.
2
Prep the Salad Ingredients
Once the barley is cooked, drain it and rinse it under cold water to stop the cooking process. Let it cool to room temperature before using it in your salad. While the barley is cooling, prepare the rest of the ingredients. Pit and halve the cherries, slice the kernels off the corn, dice the cucumber, and finely chop the fresh mint and cilantro. If your pistachios aren’t already toasted, give them a quick toast in a dry skillet until fragrant. Having everything prepped ahead makes the final assembly quick and easy.
Once the barley is cooked, drain it and rinse it under cold water to stop the cooking process. Let it cool to room temperature before using it in your salad. While the barley is cooling, prepare the rest of the ingredients. Pit and halve the cherries, slice the kernels off the corn, dice the cucumber, and finely chop the fresh mint and cilantro. If your pistachios aren’t already toasted, give them a quick toast in a dry skillet until fragrant. Having everything prepped ahead makes the final assembly quick and easy.
3
Make the Dressing
In a small bowl, combine the pomegranate molasses, extra virgin olive oil, honey, lemon juice, minced garlic, and finely chopped shallots. Season with salt and pepper, then whisk until the dressing is smooth and well combined. Set aside until ready to toss with the salad.
In a small bowl, combine the pomegranate molasses, extra virgin olive oil, honey, lemon juice, minced garlic, and finely chopped shallots. Season with salt and pepper, then whisk until the dressing is smooth and well combined. Set aside until ready to toss with the salad.
4
Assemble the Salad
In a large bowl, combine the cooled barley with fresh lemon zest, cherries, corn, cucumber, mint, and cilantro. Pour the dressing over the top and toss gently until everything is evenly coated. Season with salt and pepper to taste, then finish with a sprinkle of toasted pistachios for added crunch. You can enjoy the salad right away, or refrigerate it for an hour to let the flavors meld beautifully.
In a large bowl, combine the cooled barley with fresh lemon zest, cherries, corn, cucumber, mint, and cilantro. Pour the dressing over the top and toss gently until everything is evenly coated. Season with salt and pepper to taste, then finish with a sprinkle of toasted pistachios for added crunch. You can enjoy the salad right away, or refrigerate it for an hour to let the flavors meld beautifully.
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