This is my go-to pearl barley salad when I want something fresh but still filling. It leans on Middle Eastern roots, but I’ve kept it simple - plenty of lemon, good olive oil, and loads of herbs. I cook the barley until it’s tender with a bit of bite, then cool it out so it stays separate and doesn’t clump.
Category
Lunch
Servings
4
Prep time
10 minutes
Cook time
40 minutes
This is my go-to pearl barley salad when I want something fresh but still filling. It leans on Middle Eastern roots, but I’ve kept it simple - plenty of lemon, good olive oil, and loads of herbs. I cook the barley until it’s tender with a bit of bite, then cool it out so it stays separate and doesn’t clump.
Spring onion, cucumber and cherry tomatoes keep it sharp and clean, while parsley lifts the whole thing. It’s easy to prep, holds well in the fridge, and works well with grilled chicken, fish, lamb, beef or some roast vegetables.
Ingredients
-
300g (1½ cups) pearl barley
-
1 L (4 cups) water
-
sea salt, to season
-
2 tbsp extra virgin olive oil
-
1 bunch spring onions (about 6)
-
250g punnet cherry tomatoes
-
1 Lebanese cucumber
-
2 lemons
-
1 small bunch flat leaf parsley, leaves picked
-
sea salt and black pepper, to taste
Directions
Cook the barley
Wash the pearl barley in a large bowl of water and drain off any broken bits. Place in a large saucepan with the fresh water and season with salt.
Place over a large heat and bring to a boil. Reduce the heat to a simmer and cook for 30-35 minutes, stirring occasionally, until tender, but still has a little bite.
Drain the pearl barley and spread out on a large tray to cool.
Prep salad
Finely slice the spring onions and cut the cherry tomatoes into quarters. Slice the cucumber into quarters lengthways and remove the seeds. Dice the quarters roughly.
Juice the lemons and finely chop the parsley.
Mix and serve
Place the barley in a large serving bowl. Drizzle with the oil and toss well to coat.
Add the prepped salad ingredients to the bowl and season generously with salt and black pepper. Toss well to combine then serve.
Recipe notes
Cook support
Washing the barley in a large bowl of water before cooking will bring any broken pieces and impurities to the surface, which you should then discard before draining and cooking the barley.
Sourcing
Pearl barley is available from major supermarkets and quality green grocers.
Substitutions
You can use any vegetables you have on hand for this salad, such as capsicum (bell pepper), shallots instead of spring onions, baby spinach or rocket.
Storage
Store any leftovers in an airtight container refrigerated for up to 5 days.
Serving ideas
This salad works great alongside some grilled chicken or fish, as a side for your next BBQ, or as a meat-free weeknight meal with some pan fried haloumi.
