Egyptian Barley, Pomegranate and Feta Salad
Prep Time Minutes 20
Cook Time 20 Minutes
|Prep Time Minutes 20||Cook Time 20 Minutes||Passive Time||Servings People|
This recipe is for salad lovers out there who dream about a hearty salad for dinner. The barley is nutty and chewy and coated with a sweet and bold Mediterranean spice mix. Combined with the salty feta, tangy pomegranate seeds and scallions, this salad brings together lots of great flavors and textures. This is also a great dish to bring to a potluck! (Adapted from Cooks Mediterranean Cooking)
- 1 1/2 Cups Pearl barley
- Salt and Pepper
- 3 TBS Extra virgin olive oil plus extra for serving
- 2 TBS Pomegranate molasses or date molasses (if you cant find, substitute a mixture of molasses and honey)
- ½ tsp Cinnamon
- ¼ tsp Cumin
- ⅓ Cup Golden raisins
- ½ Cup cilantro** coarsely chopped, you can also use parsley
- ¼ Cup Pistachios, shelled toasted and chopped coarse
- 3 ounces Feta cut into ½-inch cubes (¾ cup)
- 6 Scallions green parts only, sliced thin
- 1 Cup Pomegranate seeds
- Bring 4 quarts water to boil in large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Make sure the barley does not get mushy but instead has a good bite to it. You will be cooking this pasta style, with lots of water. Drain barley and let cool.
- Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl.
- Add barley, raisins, cilantro (if using), and pistachios 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.
- Feel free to add any additional veggies you like!
- Drizzle with extra oil and pomegranate molasses and serve.