Martha Stewart’s Herbed Barley Salad with Dates

Enjoy this nutritious and colourful salad as a healthy and light meal for any season. The herbs will make your vegetables come to life with flavour.

Makes: 6 servings || Takes: 40 Minutes


1 cup pearl barley

Kosher salt and freshly ground pepper

1 tablespoon cumin seeds

1/3 cup extra-virgin olive oil

4 shallots, thinly sliced

1 teaspoon ground turmeric

Juice of 1 lemon

1 cup flat-leaf parsley sprigs

1 cup cilantro sprigs

1 cup fresh mint leaves

5 pitted dates, chopped


Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.

In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.

Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.