Enjoy a fresh twist on a classic with this Barley Tabbouleh Salad. Swap traditional bulgur for hearty pearl barley, adding a satisfying chew and extra nutrition. Soak up vibrant flavors with a zesty blend of orange, olive oil, and fragrant herbs. Toss in juicy tomatoes, crisp cucumbers, and plenty of fresh parsley for a refreshing bite. Serve as a light meal, a side for my Chimichurri Steak Sandwich, or a nutritious meal prep option. Savor every forkful of this simple, wholesome, and flavor-packed Mediterranean dish!
Discover similar nutritious salads with my Mediterranean Barley Salad and White Bean Barley Salad recipes. Enjoy making more delicious lunchtime favorites with my Lemon Beet Hummus and Beef and Rice Soup recipe.
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How to cook the Pot Barley
Prepare "pot barley" , the quickest and easiest way, by using an electric pressure cooker. See below what the ingredients and method I used. If using Pearl Barley, or Hulled Barley, please follow the directions on the package because liquid amounts and cooking times will vary.
To cook the Pot Barley I used;
- 2 Bouillon Cubes
- 3 Cups Hot Water (substitute with broth and omit the bouillon cubes)
- 2 Cups Pot Barley
Notice that this will make 6 cups of cooked barley and you will need 3 cups to make the Barley Tabbouleh Salad recipe.
- Whisk the bouillon cubes into the hot water until completely dissolved. Add the barley and the liquids to the pressure cooker.
- Follow the instructions of your machine to secure the lid. Set the pressure cooker for 20 minutes. Let the machine "slow release" for 10 minutes before releasing the rest of the pressure.
Ingredients for Barley Tabbouleh Salad
Find below the list of ingredients you will need to make Barley Tabbouleh Salad.
- Cooked Barley
- Cucumber
- Tomato
- Red Onion
- Fresh Parsley
- Olive Oil
- Orange Juice and Zest
- White Wine Vinegar or Apple Cider Vinegar
- Salt and Pepper
See recipe card for quantities.
How to make Barley Tabbouleh Salad
- Combine in a large bowl; the vinegar, olive oil, orange juice, orange zest, salt, and pepper. Whisk to combine.
- Add the cooked barley to the bowl with the dressing.
- Top the barley with the chopped red onion, cubed tomatoes, cucumbers, and the finely chopped parsley.
- Stir all of the ingredients into the dressing until well combined.
Substitutions and Variations
Grain Substitutes
- Quinoa – A gluten-free option with a light, fluffy texture.
- Couscous – Quick-cooking and similar in texture to bulgur.
- Farro – Adds a chewy, nutty flavor.
- Brown rice – A hearty, whole-grain alternative.
Herb Substitutes
- Cilantro – Adds a fresh, slightly citrusy flavor.
- Mint – Works well alongside or instead of parsley for extra brightness.
- Dill – Brings a different kind of freshness, pairing well with lemon.
Vegetable Substitutes
- Bell peppers – A crunchy alternative to cucumbers.
- Radishes – Add a peppery bite and crisp texture.
- Cherry tomatoes – Sweeter and less watery than regular tomatoes.
Dressing Variations
- Lime juice – A zesty alternative to lemon juice.
- Apple cider vinegar – Adds tang if citrus isn’t available.
- Avocado oil – A mild, buttery substitute for olive oil.
Protein Additions
- Chickpeas – For added plant-based protein.
- Feta cheese – Brings a creamy, salty contrast.
- Grilled chicken – Makes it a heartier meal.
Storage
Store prepared Barley Tabbouleh Salad in an airtight container in the refrigerator for up to 4 days to maintain freshness. Keep it chilled and give it a good stir before serving, as the dressing may settle at the bottom. If the salad seems dry, refresh it with a drizzle of olive oil and a squeeze of lemon. Avoid freezing, as the fresh herbs and vegetables will lose their texture. For best results, store any extra dressing separately and add it just before serving to keep the flavors vibrant.
Recipe
Barley Tabbouleh Salad
Ingredients
Dressing Ingredients
- 2 tablespoon Orange Juice
- 1 teaspoon Orange Zest
- 3 tablespoon Olive Oil
- 2 teaspoon White Wine Vinegar
- 1 teaspoon Salt
- ¼ teaspoon Pepper
Tabbouleh Ingredients
- 3 cups Cooked Barley see notes
- 1 cup Fresh Parsley finely chopped
- 2 tablespoon Red Onion minced
- 1 medium Tomato diced small
- ½ large Cucumber diced
Instructions
- Combine in a large bowl; the vinegar, olive oil, orange juice, orange zest, salt, and pepper. Whisk to combine.2 tablespoon Orange Juice, 1 teaspoon Orange Zest, 3 tablespoon Olive Oil, 2 teaspoon White Wine Vinegar, 1 teaspoon Salt, ¼ teaspoon Pepper
- Add the cooked barley to the bowl with the dressing.3 cups Cooked Barley
- Top the barley with the chopped red onion, cubed tomatoes, cucumbers, and the finely chopped parsley.1 cup Fresh Parsley, 2 tablespoon Red Onion, 1 medium Tomato, ½ large Cucumber
- Stir all of the ingredients into the dressing until well combined. Store prepared Barley Tabbouleh in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Video
Notes
- 2 Bouillon Cubes
- 3 Cups Hot Water (substitute with broth and omit the bouillon cubes)
- 2 Cups Pot Barley
- Whisk the bouillon cubes into the hot water until completely dissolved. Add the barley and the liquids to the pressure cooker.
- Follow the instructions of your machine to secure the lid. Set the pressure cooker for 20 minutes. Let the machine "slow release" for 10 minutes before releasing the rest of the pressure.
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