Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of a rectangular platter displaying a vibrant summer grain salad made with black barley, ruby-red pomegranate seeds, bright green herbs, and cubes of white feta, arranged in colourful diagonal stripes.

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

Scale
  • 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

  1. In a large bowl, whisk together the olive oil, pomegranate molasses, cinnamon and cumin. Set aside.

Prepare the rice

  1. 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.
  2. Just before serving, add the rice, golden raisins, and pistachios to the bowl with the dressing. Toss to combine. Adjust seasonings.

Assemble the dish

  1. 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

  • Author: Helen Kain