Herbed Barley Salad with Dates

herbed barley salad with dates
Photo: Bobbi Lin

Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.


  • 1 cup pearl barley

  • Kosher salt and freshly ground pepper

  • 1 tablespoon cumin seeds

  • cup extra-virgin olive oil

  • 4 shallots, thinly sliced

  • 1 teaspoon ground turmeric

  • Juice of 1 lemon

  • 1 cup flat-leaf parsley sprigs

  • 1 cup cilantro sprigs

  • 1 cup fresh mint leaves

  • 5 pitted dates, chopped


  1. Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.

  2. In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.

  3. Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.

Related Articles