Pearled Barley Mediterranean Salad


Prep Time: 45 MINUTES

Cook Time: 30 MINUTES



Barley Salad:

  • 1 cup pearled barley, washed and rinsed
  • 4 cups water
  • 1 tablespoons olive oil
  • ½ teaspoon salt
  • 1 garlic clove, minced
  • 1 cup cherry tomatoes, halved
  • 1½ cups seedless cucumber, chopped

For the Dressing:

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


Barley Salad:

  1. ADD the barley, water, olive oil, salt, garlic to the Cosori Pressure Cooker.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Multigrain function, set the time for 30 minutes, and press On/Start.
  4. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may still be left in the pressure cooker and carefully remove the lid.
  5. DRAIN the barley from the pressure cooker and allow to cool down for 10 minutes.
  6. TOSS the dressing into the barley, making sure the the barley is well coated, and allow to marinate for 30 minutes.
  7. MIX the cherry tomatoes and cucumber with the marinated barley.


  1. WHISK together the dressing ingredients,
  2. SEASON to taste with salt and pepper. Set aside.