Egyptian Barley and Herb Salad
Dive into the flavors of Egypt with this refreshing and nutritious Egyptian Barley and Herb Salad, bursting with fresh herbs, vegetables, and the wholesome goodness of barley.
Equipment
- Medium saucepan with lid
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 cup pearl barley 200g
- 3 cups water 710 ml
- 1 large cucumber, diced about 2 cups/300g
- 1 cup cherry tomatoes, halved 150g
- 1 cup red onion, finely chopped about 1 cup/150g
- 1/2 cup fresh mint leaves, chopped 15g
- 1/2 cup fresh parsley leaves, chopped 15g
- 1/4 cup fresh dill, chopped 10g
- 1/4 cup fresh lemon juice 60 ml
- 3 tablespoons extra virgin olive oil 45 ml
- 1 teaspoon ground cumin 2g
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional) 30g
Instructions
- Rinse the barley under cold water until the water runs clear.
- In a medium saucepan, bring the water to a boil. Add the barley and reduce heat to a simmer. Cover and cook for 30 minutes or until the barley is tender and the water is absorbed.
- Remove from heat and let the barley cool to room temperature. You can spread it out on a baking sheet to cool faster if desired.
- In a large bowl, combine the cooled barley, cucumber, cherry tomatoes, red onion, mint, parsley, and dill.
- In a small bowl, whisk together lemon juice, olive oil, ground cumin, salt, and pepper.
- Pour the dressing over the barley mixture and toss to combine thoroughly.
- If using, sprinkle crumbled feta cheese over the salad before serving.
- Serve immediately, or cover and refrigerate to let the flavors meld together for about an hour.
Notes
For a gluten-free version, you can substitute barley with quinoa or brown rice. Adjust cooking time as per the grain's requirements.
This salad can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
Feel free to add olives, capers, or roasted red peppers to add more Mediterranean flair to the salad.