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Barley Salad with Feta, Pomegranate and Mixed Seeds

This Barley Salad with Feta, Pomegranate and Mixed Seeds has fast become one of my favourite salads. I absolutely love it because it works equally as a light salad and works well as a side to main meals too.

Course Side Dish
Cuisine English, Middle Eastern
Keyword Salad, Salad; BBQ; Barbeque
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 6 As a Side Salad
Author Safira


  • 350 g Bulgur What Cooked according to pack instructions and cooled
  • 1 Red Onion Sliced finely
  • 1 tsp Fresh Mint Chopped
  • 1 tbsp Fresh Parsley Chopped
  • 120 g Feta Cheese Chopped into 1/4 inch cubes
  • 2 tbsp Mixed toasted Seeds
  • 50 g Pomegranate Seeds


  • 1 Lemon zest and juice
  • 2 tbsp Pomegranate Mollasses
  • 1 tsp Honey
  • 1/2 tsp Dried Thyme
  • 2 tbsp Olive Oil
  • Salt and Pepper


  1. If necessary, use a fork to fluff up barley and separate grains. Add to a large bowl.

  2. Add all the remaining ingredients to the bowl and mix through using a fork.

  3. Combine the dressing ingredients to a small bowl and whisk. Pour over the salad.

  4. Serve immediately if desired, or keep in fridge overnight prior to serving. 

Recipe Notes

You may need to add more lemon juice and olive oil if the barley soaks up some of the dressing.

For the mixed seeds, I usually dry pan fry pumpkin seeds, sunflower seeds, linseeds, poppy seeds, nigella and fennel and use it as a topped to all my salads. Cover the pan if you make it, because the linseeds dance all over the place. 

This is lovely with some Zataar sprinkled over it too.