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Mediterranean Barley Salad

This Mediterranean Barley Salad is easy to make with cold and warm elements. Roasted veggies & tahini yogurt dressing are incredible!
Adapted from Cook's Illustrated.
5 from 5 votes
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Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: Mediterranean barley salad, tahini yogurt dressing, warm vegetable salad
Prep Time: 15 minutes
Cook Time: 42 minutes
Total Time: 57 minutes
Servings: 4
Calories: 531kcal
Author: Kevin

Ingredients

Tahini Yogurt Sauce

  • ½ cup plain Greek yogurt
  • 1 lemon (½ grated lemon zest plus 2 tablespoons juice)
  • 2 tbsp mint leaves minced
  • 1 tbsp water
  • 1 tbsp tahini
  • ¼ tsp salt
  • ¼ tsp black pepper

Barley

  • 1 cup pearl barley
  • 6 cups water
  • 2 tsp salt
  • 2 tsp mint leaves minced
  • 2 tbsp olive oil

Vegetables

  • 2 tbsp olive oil
  • 2 lbs small whole carrots peeled and sliced lengthwise
  • 1 tsp ground coriander
  • 8 oz snow peas strings removed
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground cardamom

Garnish

  • ¼ cup pine nuts toasted
  • ¼ cup pomegranate seeds
  • Tahini Yogurt Sauce (see above)
  • Mint leaves

Instructions

  • In a small bowl whisk together the yogurt, lemon zest and juice, mint, tahini, water, salt and pepper. Set aside.
  • Bring 6 cups of salted water to boil in large pot. Add barley and return to boil. Cook until tender, 20 minutes. Drain barley, transfer to bowl with the 2 teaspoons of mint and 2 tablespoons olive oil, tossing to combine. Cover to keep warm. Season with salt to taste.
  • While barley cooks, trim and halve carrots crosswise, then halve or quarter lengthwise to create uniformly sized pieces. Heat 2 tablespoons olive oil in large skillet over medium-high heat until just smoking. Add carrots and ½ teaspoon coriander and cook, stirring occasionally, until lightly charred and just tender, 5 to 7 minutes. Stir in snow peas, salt, cumin, cardamom, remaining ½ teaspoon coriander and cook until spotty brown, 3 to 5 minutes. Transfer to bowl with barley.
  • Using paper towel, wipe clean now-empty skillet. Add pine nuts and toast to golden brown, stirring constantly, about 2 minutes. Set aside.
  • Toss the barley roasted vegetable mixture to combine and pour onto platter or individual bowls. Drizzle tahini yogurt sauce all over, sprinkle with pine nuts, pomegranate seeds, mint leaves, and serve.

*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 531kcal | Carbohydrates: 73g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 630mg | Potassium: 1143mg | Fiber: 18g | Sugar: 17g | Vitamin A: 38539IU | Vitamin C: 63mg | Calcium: 167mg | Iron: 4mg