Ingredients

The following ingredients have 7 Servings
  • 1/2 cup pearl barley
  • 1/2 cup black barley
  • 1/3 cup olive oil
  • 3 cloves garlic (crushed and peeled)
  • 2 tablespoons pine nuts
  • 1 tablespoon chopped jalapeño chile (seeds and ribs removed)
  • 2 cups roughly chopped baby spinach
  • 1 tablespoon za'atar
  • 2 tomatoes (chopped)
  • 1 cup chopped scallions (white and light green parts)
  • Juice of 2 limes
  • 2 tablespoons chopped flat-leaf parsley
  • 1 cup diced feta cheese
  • 1 cup finely diced cucumber
  • 1 red onion (diced)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped pitted kalamata olives
  • 2 tablespoons chopped mint
  • Salt and freshly ground black pepper

Instruction

  • Rinse the pearl barley and black barley in two separate strainers under cold running water for 5 minutes. Pat dry and keep separate. Fill two separate pots with 1 quart salted water. Add the black barley to one and cook for 1 hour and 15 minutes. Add the pearl barley to the other and cook for 45 minutes, or according to the directions on the package. Strain each and set aside.
  • Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic, pine nuts, and jalapeño and saute until fragrant, about 3 minutes. Add the spinach and za'atar and cook until the spinach has wilted, 3 to 4 minutes.
  • Combine the remaining olive oil, the pearl barley, black barley, spinach mixture, tomatoes, scallions, lime juice, parsley, feta, cucumber, onion, vinegar, olives, and mint in a large salad bowl. Season with salt and pepper.