Traditional tabbouleh calls for finely chopped parsley and delicate bulgur, but this salad bumps up the texture with chewy barley. Serve it for a cool supper with a few dips or box it up for lunches.
What You Get
What You’ll Need
Extra-virgin olive oil
Makes 3 servings
15 minutes active time
15 minutes total time
Rinse and dice the tomato. Rinse and dice the cucumber. Mince 1 clove garlic. Rinse the parsley, shake dry, and chop the leaves (it’s okay to get a little bit of stem).
In a large bowl, combine the tomato, cucumber, garlic, and parsley, along with the barley. Drizzle with the juice of ½ lemon and 2 tablespoons olive oil, season with salt, and toss to coat. Transfer the salad to plates and serve.