Mediterranean Barley Salad with Pickled Blackberries and Blueberries

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This Mediterranean-inspired salad combines pickled berries and grains to create a unique and delicious flavor.

Mediterranean Barley Salad with Pickled Blackberries and Blueberries


    For the salad:

  • 1/2 cup pearled barley, not cooked
  • 1 tbsp ghee or avocado oil
  • 1 zucchini, cut into thin quarter pieces
  • 1/2 tsp curry powder
  • 1/2 tsp paprika powder
  • 4 kalamata olives
  • Handful fresh parsley, roughly chopped
  • Sprinkling of ricotta cheese
  • Toasted pistachios, roughly chopped
  • Sea salt
  • For the pickling:

  • 1/2 cup California Giant Blueberries
  • 1/2 cup California Giant Blackberries
  • 1/2 red onion, cut into thin slices
  • 1 cup water
  • 1/2 cup apple cider vinegar or white wine vinegar
  • 1 tsp salt
  • 1 tsp coconut or brown sugar
  • Optional dressing:

  • Drizzle of olive oil with lemon juice or Honey-Dijon Vinaigrette


      • Start by pickling your berries and onion. You will want to do this at least 5 hours before you enjoy your salad, ideally overnight so that it has time to pickle. Add all the ingredients into a mason jar, seal and shake well. Store in the fridge.
      • Now prepare your barley. Start by rinsing the barley under water and follow the instructions on your box to cook the barley to perfection.
      • In the meantime, cook your zucchini. Add the ghee to a large saucepan and warm on medium-high heat. Add in the zucchini slices, spices and sea salt. Mix well. Cook the zucchini until tender, about 5-7 minutes. You my have to add a splash of water to prevent the zucchini from burning - this is perfectly fine.
      • Once the barley and zucchini are cooked, add both into a bowl along with the chopped parsley, olives, ricotta, and pistachios. Mix well. Serve on plates and top with the pickled berries and onion, and a drizzle of your preferred salad dressing. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!