Lebanese Barley Salad  

“What they called peasant food was always sacred.”

Lebanese Barley Salad 

Inspired by tabbouleh but grounded in the weight and chew of barley, this salad balances nutty grain with fresh herbs, crisp vegetables, citrus, and olive oil. It’s quiet, robust, and meant to last.

Ingredients

  • 1 cup pearl barley, rinsed
  • 3 cups water or broth
  • ½ tsp salt
  • Salad Mix
  • 1 cup parsley, finely chopped
  • ¼ cup mint, finely chopped
  • ½ cup cucumber, finely diced
  • ½ cup cherry tomatoes, quartered
  • 2 scallions, chopped
  • Zest and juice of 1 lemon
  • ¼ cup olive oil
  • Salt + pepper, to taste
  • Optional: pinch of cinnamon or allspice for warmth
  • Optional garnish: pomegranate seeds, sumac, or toasted nuts

How The Alchemy Happens

Cook barley in salted water or broth until tender, 25–30 minutes. Drain and cool.

In a large bowl, combine parsley, mint, cucumber, tomatoes, and scallions.

Add cooled barley. Toss gently.

Whisk lemon juice, zest, olive oil, and spices. Pour over salad and mix well.

Let sit 10–15 minutes before serving so the herbs can speak.

🔙 Back to the Kitchen

“They tried to strip our food of meaning. We made it sacred again.”