Grain salads are the unsung heroes of summer dining. They’re hearty enough to stand on their own, play well with grilled mains, and can be made well ahead of time—improving in flavour as they rest. Ideal for picnics, potlucks, and easy weekday lunches, they’re a brilliant way to showcase seasonal produce and pantry staples alike.
This colourful creation stars black barley—an ancient grain originally from Ethiopia and now grown in the U.S. Unlike most grains, it doesn’t need to be processed before cooking, thanks to its naturally edible bran layer. That means it cooks up plump and glossy, with a satisfyingly chewy texture and rich, nutty flavour. Tossed with fresh herbs, juicy pomegranate arils, briny feta, and golden raisins, it makes for a vibrant and refreshing summer salad.
Black Barley Salad with Pomegranate and Feta Cheese
A Vibrant, Make-Ahead Grain Salad Perfect for Summer Gatherings
Looking for a dish that’s as easygoing as a summer afternoon but still manages to turn heads? This grain salad fits the bill beautifully. Packed with colour, texture, and flavour, it combines chewy black barley with sweet-tart pomegranate seeds, creamy feta, and bright green herbs. It’s the kind of side dish that quietly steals the spotlight—and you’ll love it even more the next day.
Ingredients
- 15 ml or 1 tbsp olive oil
- 30 ml or 2 tbsp pomegranate molasses
- ½ tsp cinnamon
- ¼ tsp ground cumin
- Kosher salt and freshly ground black pepper
- 50 g or ½ c black barley
- 65 g or 1/3 c golden raisins
- 40 g or ¼ c shelled pistachio, toasted and coarsely chopped
- 85 g or 3 oz feta cheese, cut into ½ “ cubes
- 6 scallions, green parts only, thinly sliced
- 80 g or ½ c pomegranate seeds
Instructions
Make the dressing
- In a large bowl, whisk together the olive oil, pomegranate molasses, cinnamon and cumin. Set aside.
Prepare the rice
- In a large pot, bring 4 quarts of salted water to a brisk boil. Add the barley and simmer until tender (20 –40 minutes). Drain and spread onto a rimmed baking sheet to cool completely.
- Just before serving, add the rice, golden raisins, and pistachios to the bowl with the dressing. Toss to combine. Adjust seasonings.
Assemble the dish
- Spread the barley mixture over a serving platter. Arrange the feta, scallions and pomegranate seeds in separate rows on top.
Notes
Adapted from The Complete Mediterranean Cookbook by America’s Test Kitchen
