Egyptian Barley, Pomegranate and Feta Salad
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)
  • CourseMain Course
  • CuisineMiddle Eastern
Servings Prep Time
4People 20Minutes
Cook Time
Servings Prep Time
4People 20Minutes
Cook Time
  • 1 1/2Cups Pearl barley
  • Salt and Pepper
  • 3TBS Extra virgin olive oilplus extra for serving
  • 2TBS Pomegranate molassesor date molasses (if you cant find, substitute a mixture of molasses and honey)
  • ½tsp Cinnamon
  • ¼tsp Cumin
  • Cup Golden raisins
  • ½Cup cilantro**coarsely chopped, you can also use parsley
  • ¼Cup Pistachios, shelledtoasted and chopped coarse
  • 3ounces Fetacut into ½-inch cubes (¾ cup)
  • 6 Scallionsgreen parts only, sliced thin
  • 1Cup Pomegranate seeds
  1. 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.
  2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl.
  3. Add barley, raisins, cilantro (if using), and pistachios and gently toss to combine. Season with salt and pepper to taste.
  4. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top.
  5. Feel free to add any additional veggies you like!
  6. Drizzle with extra oil and pomegranate molasses and serve.