Pearled Barley Mediterranean Salad


YIELD: 4 SERVINGS | PREP: 45 Min | COOK: 30 Min | TOTAL TIME: 1 hr 15 m


  • 1 c pearled barley
  • 4 c water
  • 1 tbs olive oil
  • ½ tsp salt
  • 1 garlic clove, minced
  • 1 c cherry tomatoes, halved
  • 1½ c of seedless cucumber, chopped

For the Dressing:

  • 2 tbs olive oil
  • 2 tbs red wine vinegar
  • Juice of 1 lemon
  • 1 tbs fresh basil, finely chopped
  • 1 tbs fresh oregano, finely chopped
  • Salt and pepper, to taste


  1. Wash the barley and add it to the Cosori Pressure Cooker along with the water, olive oil, salt, and garlic.
  2. Close the lid, making sure lid is secure and the pressure release valve is in the lock position.
  3. Press the [Multigrain] function, then press [Cook Time] and use +/- to set the time for 30 minutes. Press [Start].
  4. While the barley is cooking, whisk together the dressing ingredients, season with salt and pepper, and set aside.
  5. When the the barley is finished cooking and machine beeps, do not touch the machine for 5 minutes, and allow it to naturally release for 5 minutes. After 5 minutes, move the pressure valve to the release position to release any residual pressure.
  6. Remove the barley from the pressure cooker and allow to cool down for 10 minutes.
  7. Toss in the dressing into the barley, making sure the the barley is well coated, and allow to marinate for 30 minutes.
  8. Mix the cucumber and tomatoes and enjoy!

Try out the recipe for yourself!