Today, I have a summer treat for you…but really I would eat it any day.
Tabbouleh! Another side dish that I love to get at my local Mediterranean spot (Neomonde or Sassool).
And it features an herb that I didn’t really like a few years ago, but one that I’ve come to love: parsley.
Whatever grain you have on hand (farro, quinoa, bulgur, barley) will do for this super quick and simple salad. This is one dish I like to make on the weekends to eat on all week as a side or a main salad with protein or avocado on it.
The dressing is super simple with just fresh lemon juice, olive oil, salt and pepper. Oh and it’s a great way to use up those lingering cherry tomatoes on your countertop.
Barley Tabbouleh
This tabbouleh is a quick and refreshing summer side dish.
Ingredients
- 3/4-1 cup barley (or another grain)
- 1 bunch of parsley, chopped
- handful of cherry tomatoes, halved
- 2 green onions chopped
- 2 tbs. fresh mint, chopped
- 1/4-1/2 cup olive oil
- 1/2-1 lemon, juiced
- salt and pepper, to taste
Instructions
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Cook the barley according to the package instructions (I like Trader Joe's 10-minute barley). Drain and then let cool.
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Once cool, add the barley to a medium bowl and mix in tomatoes, most of the parsley (you may not need all of it), green onions, mint, oil and lemon juice. Season with salt and pepper, and taste then adjust seasonings.
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Eat immediately or let flavors marinate in fridge.
