Cold Barley Bowl with Cherry Tomatoes Cucumber Olives & Dill Yogurt
This hearty-meets-refreshing Mediterranean bowl features chewy pearl barley tossed with juicy cherry tomatoes, crisp cucumbers, briny olives, and a cool dill yogurt sauce. It’s hydrating, satisfying, and absolutely full of bright summer flavors — the kind of bowl you’ll crave over and over.
⏱ Time:
- Prep: 15 minutes
- Cook: 30 minutes (for barley)
- Chill: 10–15 minutes
- Total: ~45–50 minutes
Ingredients:
For the barley base:
¾ cup pearl barley (or hulled)
2¼ cups water
Salt to taste
1 tsp olive oil
For the salad:
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup Kalamata or black olives, halved
¼ cup crumbled feta
2 tbsp chopped red onion or scallions
2 tbsp chopped fresh parsley or mint
Optional: handful of arugula or baby spinach
For the dill yogurt sauce:
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp finely chopped fresh dill (or 1 tsp dried)
1 tsp olive oil
Salt & pepper to taste
Instructions:
1. Cook the barley:
Rinse barley well. Simmer in salted water ~30–35 mins until tender but still chewy.
Drain and rinse with cold water. Toss with olive oil and chill.
2. Assemble the bowl:
In a large bowl, toss cooked barley with tomatoes, cucumber, olives, onion, and herbs.
Add feta and mix gently.
3. Top with yogurt & chill:
Spoon or drizzle dill yogurt over the bowl.
Serve cold with a squeeze of lemon if desired.
Tips:
- Add grilled chicken or chickpeas for more protein.
- Use quinoa or farro instead of barley for variation.
- A sprinkle of zaatar or sumac on top adds a beautiful citrusy finish.
❓ Frequently asked questions FAQ:
Q: Can I make this vegan?
Yes! Use coconut or cashew yogurt and skip the feta or use plant-based feta.
Q: How long does it keep?
Up to 3 days in the fridge — best if yogurt is stored separately until serving.
Nutritional Value
Calories: ~340
Protein: 11g
Carbs: 32g
Fat: 16g
Fiber: 6g
Vitamin C: 10v