Barley & Parsley Tabbouleh Salad

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

Tomato

Cucumber

Garlic

Parsley

Cooked barley

Lemon

What You’ll Need

Extra-virgin olive oil

Salt

Makes 3 servings

15 minutes active time

15 minutes total time

Step 1

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).

Step 2

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.