Description
A refreshing and nutritious Egyptian barley salad with a delightful pomegranate vinaigrette. This salad is packed with wholesome ingredients and flavors that will tantalize your taste buds.
Ingredients
Pearl Barley:
1 cup rinsed
Water:
2 cups
Cherry Tomatoes:
1 cup halved
Cucumber:
1 diced
Red Onion:
1/2 finely chopped
Fresh Parsley:
1/2 cup chopped
Fresh Mint:
1/4 cup chopped
Pomegranate Seeds:
1/2 cup
Toasted Slivered Almonds:
1/4 cup
Feta Cheese (optional):
1/4 cup crumbled
Pomegranate Juice:
1/4 cup
Red Wine Vinegar:
2 tablespoons
Extra Virgin Olive Oil:
3 tablespoons
Honey:
1 tablespoon
Salt and Black Pepper:
to taste
Instructions
- Cook the Barley: In a medium pot, bring the barley and water to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until tender. Fluff with a fork and let cool.
- Prepare the Salad: In a large bowl, combine barley, tomatoes, cucumber, red onion, parsley, mint, pomegranate seeds, and almonds.
- Make the Vinaigrette: Whisk together pomegranate juice, red wine vinegar, olive oil, honey, salt, and pepper.
- Combine and Serve: Pour the vinaigrette over the salad, toss gently, and top with feta cheese if desired. Serve chilled or at room temperature.
Notes
- For extra crunch, add toasted sunflower seeds or pine nuts.
- This salad can be refrigerated for up to 3 days and is great for meal prepping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 8g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 5mg
