This barley salad is bright, refreshing, and full of vibrant flavor. Nutty pearled barley pairs with a warmly spiced vinaigrette, crisp celery, fresh herbs, and tart pomegranate to create an irresistible side dish.
If you want a unique, bright side, try this Egyptian barley salad. It pairs chewy pearl barley with snappy sherry vinegar, tart-sweet pomegranate arils, and aromatic herbs for a balance of textures and flavors that’s both simple and sophisticated.
Each component shines on its own, yet together they form a lively, satisfying salad that works well at room temperature or chilled.
Table of Contents
- Ingredient Notes and Substitutions
- How to Make Egyptian Barley Salad
- Cooking Pearl Barley
- Frequently Asked Questions
- Egyptian Barley Salad with Pomegranate Recipe
For more recipes inspired by Egyptian and regional flavors, explore other dishes in this collection.
Ingredient Notes and Substitutions
- Pearl Barley – A tender, chewy grain with a mild nutty sweetness. Swap with hulled barley if you’re willing to extend cooking time, or use pearled farro for a similar texture.
- Celery – Adds crispness and a subtle herbal note. Finely dice for easier eating and even distribution; add more if you like extra crunch.
- Olive Oil – Mild, fruity olive oil works well; avocado oil is a good substitute for similar consistency and flavor.
- Sherry Vinegar – Offers a slightly sweet, nutty tang. If unavailable, rice vinegar is a milder alternative.
- Garlic – Freshly minced is best (about 2 cloves). Increase for a more pronounced garlicky bite.
- Allspice – Brings warm notes reminiscent of cinnamon, nutmeg, and clove; it’s key to the salad’s subtle complexity.
- Herbs – Dill, parsley, and mint provide bright, layered flavors and a fresh green color.
- Pomegranate Seeds (Arils) – Add pops of tart sweetness and color. Use fresh seeds or pre-packaged arils as preferred.
- Salt & Pepper – Season to taste; kosher or sea salt are good choices, and freshly ground black pepper adds a piney bite.
How to Make Egyptian Barley Salad
- Make the dressing. Whisk olive oil, sherry vinegar, garlic, allspice, salt, and pepper in a small bowl and set aside.
- Rinse the barley. Use a fine-mesh sieve to rinse pearl barley under cold water until the water runs clear.
- Cook the barley. Place rinsed barley in a saucepan with heavily salted water, bring to a boil, then reduce heat and simmer for about 30 minutes. Drain and transfer to a large bowl.
- Toss with dressing. While the barley is still hot, pour in the dressing and toss thoroughly to coat. Let the barley cool to room temperature.
- Finish the salad. Add pomegranate seeds, diced celery, and chopped herbs. Mix well and adjust seasoning with salt and pepper. Serve at room temperature or chilled.
Tip From Kevin
Cooking Pearl Barley
Use roughly 3 cups of water for every 1 cup of barley. Taste toward the end of cooking: the barley is ready when it has roughly tripled in volume and offers a pleasant, chewy bite. Avoid overcooking to preserve texture.
Frequently Asked Questions
This salad is delicious at room temperature or chilled. Serve as a side, appetizer (with toasted crackers or pita chips), or add grilled chicken, shrimp, or another protein to make it a light main. It pairs especially well with grilled meats, kabobs, and seafood.
At its core, this salad combines pearled barley with finely diced celery, a garlicky sherry-vinegar vinaigrette, warm allspice, fresh herbs, and pomegranate seeds for brightness.
Stored in an airtight container, barley salad lasts about 3–5 days in the refrigerator. Let it come to room temperature for 30–60 minutes before serving, if preferred. Cooked barley itself can be frozen for up to a month, but the assembled salad does not freeze well.
Egyptian Barley Salad with Pomegranate
Ingredients
- 1 cup pearl barley
- 6 celery stalks, diced
- 1/4 cup olive oil
- 3 tbsp sherry vinegar
- 2 garlic cloves, minced
- 1/2 tsp ground allspice (heaping)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 3 tbsp fresh dill, chopped
- 3 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 1/2 cups pomegranate seeds (arils)
Instructions
- Whisk together olive oil, sherry vinegar, garlic, allspice, salt, and pepper in a small bowl. Set aside.
- Rinse the barley under cold water until the water runs clear.
- Place the rinsed barley in a saucepan with heavily salted water. Bring to a boil, then reduce to a simmer and cook about 30 minutes. Drain and transfer to a large salad bowl.
- While the barley is still hot, add the dressing and toss to coat. Allow the barley to cool to room temperature.
- Stir in the diced celery, chopped herbs, and pomegranate seeds. Taste and adjust seasoning with additional salt and pepper. Serve at room temperature or chilled.
Notes
- About the pomegranate seeds: you can use the seeds from two pomegranates or buy pre-packaged arils. Many stores sell small refrigerated containers—buy enough to reach 1 1/2 cups.
- This recipe is adapted from Yotam Ottolenghi.
Nutrition
The nutrition information is an estimate and should not replace professional dietary advice.
