Barley, Cucumber & Yogurt Salad

Dressing – serves 6

  • This salad comes from Turkey as is part of the first course, called meza. It is refreshing, healthy and delicious!
  • 1 cup pearled barley (If time allows soak barley overnight in water)
  • 1 cucumber
  • 3 or 4 scallions, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 cup Greek yogurt
  • 1/2 cup fresh parsley, chopped
  • 2 tsp Aleppo chili
  • 1 tsp Greek oregano
  • 1 tsp sumac
  • Freshly ground black pepper
  • Lemon juice to taste


  1. 1 Rinse the barley and put it in a saucepan with water to cover by at least 2 inches. Add a large pinch of salt and cook over medium-high heat, stirring occasionally, until the barley is tender, about 20 minutes from the time the water boils. Drain and spread on a plate to cool (if you’re in a hurry, you can rinse under cold water for a minute or so).
  2. 2Cut cucumber into bite-sized chunks. Optional: put cucumber in a colander or strainer, and sprinkle with about a tablespoon of salt. Let sit for 20 minutes or so, then rinse and drain well.
  3. 3Toss together the first 6 ingredients in a salad bowl. Whisk the next 3 ingredients. Toss this dressing with the cucumber mixture, then taste and adjust the seasoning adding lemon juice. Sprinkle extra sumac on top for color and taste.
Share on facebook
Share on pinterest
Share on twitter

Leave a Reply