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Pearl Barley Salad

Beautiful pearl barley salad with pomegranate seeds and a fresh spring vinaigrette of rhubarb. One of my favourite salads is one based on boiled pearl barley. I love it because it is filling, fresh and easy to make. I often serve it instead of pasta or potatoes and people generally seem pretty happy with that.
Course Salad, Side Dish
Cuisine Modern fusion
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 100 milliliters Pearl barley
  • 200 milliliters Water
  • 200 milliliters Water
  • 1 package Baby spinach (broad-leaved) parsley or a salad mix with bitter greens
  • 1 Apple
  • Pomegranate seeds from half a pomegranate.
  • 1/2 Cucumber
  • 2 Spring Onion


  • 2 sticks Rhubarb
  • 2 tablespoons White wine
  • Sugar to taste
  • 1 teaspoon Powder Fort See recipe notes


  1. Boil the pearl barley in twice as much water as you have pearl barley
  2. Boil the pearl barley in the water for about 20 minutes or until they are tender. Check the pack for instructions as the pearl barley might be parboiled.
  3. Chop the greens finely. And chop the fruit and vegetables finely in so everything is about the same size. The chunks should be a bit bigger than the grains.
  4. Let the barley cool in a separate bowl (not the hot pot) while you chop everything and make the vinaigrette.


  1. While waiting for the barley to cool make the vinaigrette.
  2. Chop the rhubarb into chunks and add them to a pot, with a tiny bit of water.
  3. Heat the rhubarb and add sugar and spices to taste. It should just stop being tart - not get sweet.
  4. Drain the rhubarb and save the liquid. It is the liquid we need for this recipe. Make a tart out of the rhubarb.
  5. Mix the wine with the liquid and pour it over the salad.
  6. Serve the salad in a pretty flat dish or a nice bowl. Add the pomegranate seeds over the top.

Recipe Notes

How to make Powder Fort