Pearled Barley Mediterranean Salad

Yields 2 servings

Prep Time: 45 minutes

Cook Time: 30 minutes




  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • ½ lemon, juiced
  • ½ tablespoon fresh basil, finely chopped
  • ½ tablespoon fresh oregano, finely chopped
  • Salt & pepper, to taste

Barley Salad:

  • ½ cup pearled barley, washed & rinsed
  • 2 cups water
  • ½ tablespoons olive oil
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • ½ cup cherry tomatoes, halved
  • ¾ cup seedless cucumber, chopped


  1. MIX together all dressing ingredients and set aside.
  2. ADD the barley, water, olive oil, salt, and garlic to the Cosori Pressure Cooker.
  3. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  4. SELECT Multigrain function, set the time for 30 minutes, and press Start/Cancel.
  5. 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.
  6. DRAIN the barley from the pressure cooker and allow to cool down for 10 minutes.
  7. TOSS the dressing into the barley, making sure the the barley is well coated, and allow to marinate for 30 minutes.
  8. MIX the cherry tomatoes and cucumber with the marinated barley.