- Course: Antipasto/Mezze, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 34 Times
Can be made ahead of time.
Tabbouleh is traditionally prepared with bulghur wheat and eaten as part of a mezze (a selection of Middle Eastern appetizers). I thought it would be fun to switch the bulghur to pearl barley, which makes this a heartier side dish. It’s perfect for a summer meal. The importance of using the freshest ingredients in this dish can’t be stressed enough.
Bring 4 cups water to a boil in a large saucepan over high heat. Add 2 teaspoons of the salt and the barley. Stir, reduce the heat to medium, and cook until the barley is tender, about 40 minutes.
Drain the barley, rinse it under cold water, drain again, and place it in a large mixing bowl. Add the remaining salt, the olive oil, lemon juice, tomatoes, and herbs and toss. Refrigerate for at least 2 hours.
Tabbouleh can be made the day before.