Tomato & Pearl Barley Salad

In the endless pursuit of delicious but still healthy and low cholesterol food - this pearl barley and tomato salad scores very highly. It tastes good, is easy to make and definitely echoes summer... Is particularly good served with some roasted garlic and red peppers.


  • 1 mug Pearl Barley
  • Stock
  • Tomatoes (selection)
  • Fresh Red Chilli
  • 1 Lemon
  • 1 or 2 Cloves Garlic (crushed)
  • Olive Oil
  • Dijon Mustard
  • 1 tsp Red Wine Vinegar or Balsamic
  • Maple Syrup or Honey
  • Maldon Salt
  • Black Pepper
  • Fresh Herbs (Dill, Parsley, Chervil, Chives)

Put a pan of Vegetable or Chicken Stock on to boil and add the Pearl Barley.  Cook for 20 or so minutes (or according to instructions)… you’re looking for cooked, but al dente Pearl Barley

Meanwhile, whisk the Dressing ingredients in a large bowl… the juice of 1 Lemon, 1 or 2 Cloves Garlic (crushed), a really, really good drizzle of Extra Virgin Olive Oil, 1 tsp Dijon Mustard, 1 tsp Red Wine Vinegar or Balsamic, 1 tsp Maple Syrup or Honey a good pinch of Maldon Salt and a grind of Black Pepper.  Taste and add anything you think it needs… Whisk again

Wash the chop the Tomatoes… Halve Cherry Tomatoes or dice bigger ones…

Wash and finely chop some fresh Red Chilli

Also wash and chop the fresh Herbs… Dill, Parsley, Chervil or Chives are all good, but use whatever you fancy – Basil or Coriander would work too

As soon as you drain the cooked Pearl Barley, add it to the large bowl with the Dressing in…. Add the chopped Tomatoes and Red Chilli and stir… Taste again and season if you think it is missing something

Serve with your fresh Herbs…  This is great on the side with a piece of simple white fish…

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