Barley Salad with Pom Dressing
Servings
4
servingsThis hearty salad can be the meal, or you could add roasted chicken or shrimp. For me it is fantastic without. Barley is my favorite grain for this dish.
Ingredients
1½ cups barley or 2 cups farro
Salt and pepper
3 tbsp extra-virgin olive oil, plus more for serving
2 tbsp pomegranate molasses
½ tsp cinnamon
¼ tsp cumin
⅓ cup raisins
½ cup chopped cilantro
¼ cup hazelnuts, roasted and chopped
¾ cup feta, cut in cubes or crumbled
6 scallions, sliced thin, include green
½ cup pomegranate seeds or radishes (or both!)
Directions
- Bring 4 quarts water to boil in Dutch oven. Add grain and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain grain and spread onto rimmed baking sheet. Cool completely, about 15 minutes.
- Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add grain, raisins, cilantro, and hazelnuts and gently toss to combine. Season with salt and pepper to taste. Spread salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds or radishes in separate diagonal rows on top. Drizzle with extra oil and serve.