It's finally summer--at least per the thermometer here in NYC--and the long-awaited arrival of Memorial Day weekend. Whether you're traveling or hanging out at home, there's bound to be some summer-themed fare in your menu forecast. This salad is the perfect thing to bring with you to a barbecue or whip up to have for yourself as a side to any number of mains. It's super light and refreshing and--bonus--a "vegan" salad that won't intimidate anyone on a buffet table.
Tabouleh is a traditional Israeli/Mediterranean dish that typically features quinoa and tons of parsley in a ratio that favors the latter, which boosts its nutrition. (Read: you can eat a lot with relatively few calories.) In this version, using barley, the grain is slightly meatier, but that doesn't weigh down the salad; rather, I found that this grain gave it a chewier, more satisfying bite without sacrificing health. The key to getting tabouleh right is chopping. Don't get lazy and leave big chunks of anything: chop chop chop until everything is finer than you think it needs to be. You won't regret it.
YIELDS
10 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup pearl barley
- 3 cups water
- 1 bunch fresh parsley, finely chopped
- 1 bunch fresh basil, stems removed and finely chopped
- 2 pints grape tomatoes, quartered
- 1 medium cucumber, finely chopped (peeled or unpeeled)
- juice from 2 medium lemons
- 1/3 cup olive oil
- salt and pepper, to taste
- 2 garlic cloves, minced
Directions
1. Combine the barley and water in a medium saucepan. Bring to a boil, then simmer and cover for 20 minutes or until almost all the water is absorbed and the barley is soft.
2. Meanwhile, chop the remaining ingredients and combine in a large mixing bowl. You want lots of room to stir, so the bigger the bowl the better!
3. Add the oil, juice, garlic, and spices, stir to combine.
4. When the barley is done, and while it's still warm and with any remaining liquid, add it to your mixing bowl and stir very well. Taste to adjust spices and/or lemon juice (for consistency) as needed.
5. Refrigerate for several hours until chilled through before serving. Because of the juices, this salad is best eaten within 3 days.
2. Meanwhile, chop the remaining ingredients and combine in a large mixing bowl. You want lots of room to stir, so the bigger the bowl the better!
3. Add the oil, juice, garlic, and spices, stir to combine.
4. When the barley is done, and while it's still warm and with any remaining liquid, add it to your mixing bowl and stir very well. Taste to adjust spices and/or lemon juice (for consistency) as needed.
5. Refrigerate for several hours until chilled through before serving. Because of the juices, this salad is best eaten within 3 days.
What are your favorite vegan Memorial Day recipes?
Also by Jennifer: Creamy Vegan Vegetable Curry
Related: Summer Squash Socca
Vegan Korean Recipe: Raw Summer Bibimbap
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
__
Photos: Jennifer Kurdyla
