Go Back

Egyptian Barley Salad with Pomegranate Vinaigrette

A refreshing salad featuring pearl barley, pomegranate seeds, feta cheese, and aromatic spices, perfect for a light lunch or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups pearl barley The heart of the dish, providing a nutty flavor and chewy texture.
  • 0.25 cups extra-virgin olive oil Adds richness and smoothness, perfect for drizzling.
  • 2.5 tablespoons pomegranate molasses A sweet, tangy ingredient that brings depth.
  • 1 teaspoon fresh lemon juice A splash of freshness to brighten the dish.
  • 1 tablespoon sugar Balances the tangy flavors for a harmonious taste.
  • 0.5 teaspoons ground cinnamon Adds warmth and aromatic sweetness.
  • 0.5 teaspoons ground cumin Offers a comforting earthiness.
  • 0.5 cups coarsely chopped fresh cilantro Invigorating and aromatic, perfect for freshness (or parsley if needed).
  • 0.5 cups golden raisins Sweet and chewy, adding contrast to the dish.
  • 0.5 cups unsalted shelled pistachios or walnuts (coarsely chopped) Provides a crunchy element for texture.
  • 4 oz feta cheese (cut into ½-in cubes) Creamy and salty, perfectly contrasting the sweet ingredients.
  • 0.5 cups scallions (green parts only, thinly sliced) Adds a mild onion flavor and freshness.
  • 0.5 cups pomegranate seeds Juicy bursts of flavor that brighten every bite.
Seasoning
  • Salt and pepper to taste Essential for enhancing the salad's flavors.

Method
 

Cook the Barley
  1. Start by bringing 4 quarts (4L) of water to a boil in a large pot or Dutch oven.
  2. Add the pearl barley along with 1 tablespoon of salt.
  3. Allow it to return to a boil, then reduce the heat and simmer.
  4. Cook until tender, which should take about 45 minutes, or according to package instructions.
  5. Once done, drain the barley and spread it onto a rimmed baking sheet to cool completely, which should take about 15 minutes.
Prepare the Vinaigrette
  1. In a large bowl, whisk together the extra virgin olive oil, pomegranate molasses, fresh lemon juice, sugar, cinnamon, cumin, and ¼ teaspoon of salt.
Combine Ingredients
  1. Once the barley has cooled, add it to the bowl with the vinaigrette.
  2. Add the chopped cilantro (or parsley), golden raisins, and your choice of pistachios or walnuts.
  3. Gently toss everything together, ensuring the barley is well-coated with the dressing.
  4. Season with salt and pepper to taste.
Garnish and Serve
  1. Spread the barley salad evenly on a serving platter.
  2. Arrange the cubes of feta cheese, thinly sliced scallions, and pomegranate seeds in separate diagonal rows on top of the salad for an eye-catching presentation.
  3. Drizzle a bit of extra olive oil over the top just before serving.

Notes

Make ahead; flavors meld beautifully. Experiment with fresh herbs like mint or dill for added flavor. For a complete meal, add grilled chicken or chickpeas for a protein boost.