Description
A vibrant and refreshing salad featuring chewy pearl barley, creamy mozzarella, bursts of juicy pomegranate seeds, and a bright basil-lemon dressing. This dish offers a perfect balance of textures and flavors—ideal for a light lunch or a colorful side.
Ingredients
Scale
- 1 cup pearl barley
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup pomegranate seeds
- 1 cup baby mozzarella balls (bocconcini), halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh basil, chopped
- Salt and pepper to taste
- For the Basil-Lemon Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh basil, minced
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Rinse the pearl barley and place in a pot with water or broth. Bring to a boil, then simmer for 25–30 minutes until tender. Drain any excess liquid and let cool.
- In a small bowl, whisk together olive oil, lemon juice, zest, basil, honey, salt, and pepper to make the dressing.
- In a large bowl, combine the cooked barley, cherry tomatoes, pomegranate seeds, mozzarella, red onion, and chopped basil.
- Pour the dressing over the salad and toss gently to combine.
- Season with additional salt and pepper if needed. Serve chilled or at room temperature.
Notes
- Substitute quinoa or farro for barley if preferred.
- Add avocado slices for extra creaminess.
- Use vegan mozzarella to make it dairy-free.
- Best served the same day for freshest flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 15mg
Keywords: barley salad, mozzarella pomegranate salad, basil lemon dressing, healthy grain salad, vegetarian summer salad