Egyptian Barley Salad with Pomegranate Vinaigrette
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Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.
Modestly adapted from The Complete Make-Ahead Cookbook from America’s Test Kitchen, this Middle Eastern barley salad incorporates crunchy pistachios, tangy pomegranate molasses, earthy spices, and sweet golden raisins. Salty feta, scallions, and juicy pomegranate seeds adorn the top of the dish, making a gorgeous composed salad with lively flavors and textures. It’s a wonderful dish to keep in the fridge for healthy lunches, and it also makes a festive-looking potluck dish for the holidays.
What You’ll Need To Make Egyptian Barley Salad
Step-by-Step Instructions
Begin by cooking the barley. In order for the grains to remain distinct, rather than cohesive as in a pilaf, America’s Test Kitchen uses the “pasta method” to boil the barley.
Drain the barley, then spread it on a rimmed baking sheet to cool.
Meanwhile, make the dressing by whisking together the olive oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and salt. (Note that pomegranate molasses is sold at some large grocers, Whole Foods, or Middle Eastern markets. You can also buy it online.)
Toss with the cooled barley, cilantro, raisins, and pistachios.
Spread the barley salad evenly onto a serving platter and arrange feta, scallions, and pomegranate seeds in diagonal rows on top. Drizzle with extra olive oil and serve.
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Egyptian Barley Salad with Pomegranate Vinaigrette
Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.
Ingredients
- 1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
- Salt and pepper
- ¼ cup extra virgin olive oil, plus more for serving
- 2½ tablespoons pomegranate molasses (see note)
- 1 teaspoon fresh lemon juice
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ cup coarsely chopped fresh cilantro (parsley may be substituted)
- ½ cup golden raisins
- ½ cup unsalted shelled pistachios or walnuts, chopped coarse
- 4 oz feta cheese, cut into ½-inch cubes
- ½ cup scallions, green parts only, thinly sliced (you'll need 4 to 6 scallions)
- ½ cup pomegranate seeds
Instructions
- Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
- In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and ¼ teaspoon salt.
- Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.
- Make Ahead: The cooked barley and vinaigrette can be refrigerated separately for up to 3 days. To serve, bring barley and vinaigrette to room temperature, whisk vinaigrette to recombine, and continue with step 3, seasoning to taste as necessary. Dressed salad can be held up to 2 hours at room temperature before serving.
- Note: Pomegranate molasses is sold at some large grocers, Whole Foods or Middle Eastern markets. You can also buy it online.
Nutrition Information
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- Per serving (8 servings)
- Calories: 326
- Fat: 14 g
- Saturated fat: 4 g
- Carbohydrates: 44 g
- Sugar: 15 g
- Fiber: 8 g
- Protein: 9 g
- Sodium: 212 mg
- Cholesterol: 13 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was delicious. I made it a couple of weeks ago and made it again tonight because my wife and daughter demanded it! Looking forward to leftovers for lunch tomorrow.
It’s gonna be a regular from now on.
I’ve made this several times and I always get raves. I’ve also substituted brown and wild rice for the barley during a get together with a friend who is gluten intolerant and it was just as tasty.
I USED A WOODEN MALLET INSTEAD OF A WOODEN SPOON, HEAVIER SO LESS BEATING! HAD TO SCRAPE THE LAST FEW OUT WITH A KNIFE THOUGH. CANNOT GET PEARL BARLEY HERE IN PORTUGAL EASILY, SO AM GOING TO USE BULGHUR INSTEAD, HOPE THIS WILL BE OK. THANKS FOR THE SUGGESTION, THE POMEGRANATES HAVE BEEN IN THE FRIDGE FOR WEEKS, NOT KNOWING QUITE WHAT TO DO WITH THEM FOR A CHANGE.
Just delicious!!
I just love this salad! The chewy barley, pops of salt from the feta, crunch from the nuts, sweetness from the fruits and freshness from the herbs. The dressing is sublime and marries everything together. Sometimes I omit the feta and pan fry some haloumi and eat it as a meatless meal. Very filling and completely addictive. Love your blog! Every recipe I have made from it has been a huge success and fun to cook so thank you.
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This was absolutely delicious! I put this on kale and added a baked chicken breast and it was a delicious dinner. We really enjoyed it!
Hi Jenn, this recipe looks super tasty. Would you be kind enough to convert it to metric please. Many thanks, Claire.
Hi Claire, I just converted it. Hope you enjoy!
I made this tonight for the first time, and can guarantee it will not be the last! I did not have a pomegranate, so I used craisins for the color. I served it over arugula and can hardly wait to have the leftover portion for lunch tomorrow!
Friends and family have enjoyed the Egyptian Barley Salad numerous times at my house. I always pair it with Peruvian Chicken with Green Sauce. What a winning combination! My niece and I recently made this delicious meal when I visited her in Boston. We weren’t able to find pomegranate molasses and substituted honey. It worked well! My niece and her husband gave both recipes rave reviews.Thanks for so many fantastic taste delights both online and in your terrific cook book.
Made this last night and had it for lunch today. I put the dressing in a little earlier than you suggested – a few hours ahead – and also added some balsamic vinegar to the dressing to make it taste a little stronger. Either way it was delicious, easy to put together & I will definitely be making it again.