Parsley & barley salad from Jerusalem (page 81) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • abbycox on April 18, 2026

    This tasted so fresh with the parsley, and I liked the crunch of the green peppers and cashews. Served the marinated feta on the side due to guest dietary restrictions.

  • elizabeth_lf73mu on February 16, 2026

    People always ask me for this recipe when I bring it to a gathering.

  • lholtzman on July 01, 2025

    This is a very hearty salad that is good as a side or light lunch. It’s very easy and fast.

  • joeljkp on April 22, 2025

    Nice side salad for rich meat-based dishes, and makes good leftovers the next day. I didn't have quite enough parsley, so upped the green onions and added some mint to make up the difference.

  • Delys77 on January 31, 2023

    This was well received but I had to make a few subs due to the kitchen inventory. We decreased the parsley a touch and increased the barley by about 20 grams. We would repeat this approach as we liked that balance. I also used my own concoction to replace the zaatar as we had none on hand. There was a bit of fennel, thyme, rosemary, and bay in the mix I used, but honestly I think herbes de provences would also work. I'm sure the zaatar would be nice of course. I also went lighter on the allspice as it isn't my favourite and I would likely cut back even further and increase the other spices a bit, maybe half the amount for us. I also think a bit more lemon for us. On the whole for my family this was nice, and with a few modifications would be a repeat.

  • finnsmom64 on June 16, 2022

    What a great salad, the marinated feta made this dish. Light and refreshing. Will be making this again and again.

  • Ganga108 on February 27, 2022

    Oh how delightful this salad is! It feels healthy and green and very clarifying. It makes you feel so good as you are eating it. It's a sharp, fresh salad. The herbs and lemon juice cleanse the palate and give a certain sense of lightness. Serve it with other vegetable-based mezze dishes. I like to eat it on its own for lunch with some flatbread.

  • Rinshin on October 04, 2021

    Mine came out to be more of a barley first and parsley salad because I did not have enough parsley from my garden and made with what I had on hand. Instead of green pepper, used yellow and orange mini sweet peppers. I really liked this salad and because mine had a greater proportion of barley to parsley, it very much reminded me of some Japanese scattered rice salads. I love to try this again when I have more parsley on hand. Good recipe. Photo added.

  • Frogcake on October 03, 2021

    A very tasty salad. Very easy to make. I chopped up some leafy lettuce, mint and arugula to make up for the half cup of parsley I didn’t have. So good with chopped roasted cashews.

  • Lsblackburn1 on July 16, 2020

    Love this salad! I doubled the recipe and made it with quinoa. Could not figure out how much 6 oz of parsley should be (my scale was being difficult!) so just eye balled it and used one large bunch.

  • louie734 on June 03, 2020

    I've made this more times than I can count, but had forgotten about it for a couple of summers. It's one of my favorite salads to keep in the fridge for lunches, potlucks, good for use as a side or stuffed into a wrap as a main. This time I subbed out the feta for tofu - a success. To give the (1/2 block of extra-firm, pressed) tofu some salty-umami, I added extra lemon juice (2 T), nutritional yeast (1 T), and miso (1 1/2 T) to the marinade. It needed more seasoning, so I doubled the zaatar. I also employed the instant pot for the barley - 1/2 cup with 1 1/4 c water, 19 minutes, natural release.

  • JLDuck on July 23, 2018

    An excellent salad. I halved the spring onions and garlic in order to enhance the other tastes. Very easy to make.

  • pistachiopeas on March 23, 2017

    I added more barley to make this a main dish for a light dinner. Didn't have cashews, so added some toasted panko for crunch. The feta is especially delicious.

  • westminstr on July 09, 2015

    I made this salad again and once again - fantastic. This time I subbed farro (cooks faster) and omitted the bell pepper. Kids wouldn't eat it but I loved it.

  • Melanie on October 04, 2014

    I love that everything in this dish is chopped up finely so that you get a good mix of flavours in each bite. Tastes very fresh and healthy.

  • Astrid5555 on September 07, 2013

    Made as a side for BBQ. Very refreshing, went with the green pepper even though I do not usually like it, really added some crunch. Even the biggest sceptics (who likes pearl barley at a BBQ?) could not stop eating. Will repeat again!

  • TrishaCP on June 30, 2013

    Really enjoyed this salad. It is a tad on the heavy side in terms of feta- I only used 4 oz instead of the 5 called for in the recipe, but I think 3 oz is probably ideal. I know not everyone is a green pepper fan, but they are pretty unobtrusive here- really just adding crunch and freshness- so try not to omit them.

  • Aggie92 on June 30, 2013

    This was a very refreshing salad. We loved the marinated feta but felt it slightly overpowered the more delicate flavors of the barley and parsley. Next time I will probably use half the amount of feta. I couldn't be bothered to measure 3 oz. of parsley either so I just used one bunch which seemed to be enough for our taste. Watch the cooking time on the barley, mine were small and were cooked just right in 20 minutes. I also substituted lightly roasted walnuts for the cashews. I will definitely make this again.

  • westminstr on January 22, 2013

    Really liked this salad (even though i had a cold). Easy to make and great for winter when it can be tough to find salad ingredients.

  • Jane on January 08, 2013

    This was a great salad and since I usually have all these ingredients in stock this will be a good standby dinner. Actually I missed out the green pepper as I didn't have (and never have) that but it seemed fine without it. It was very fresh tasting and the marinated feta added a good texture and flavor contrast.

  • Hellyloves2cook on October 22, 2012

    Pg 81 An easy salad which is great at barbeques. It was still great to eat the following day.

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