Meat Free Monday One day a week can make a world of difference

Barley Salad with Pomegranate Maruca Style

Margarita Carrillo Arronte
  • Serves: 6
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

A fresh, colourful salad bursting with healthy vitamins!


  • 2½ cups (1 lb/450 g) (pearl) barley
  • 3 cups (1 lb 2 oz/500 g) fresh pomegranate seeds
  • 1 cup (1½ oz/40 g) chopped basil
  • 1 cup (9 fl oz/250 ml) olive oil
  • grated zest and juice of 4 lemons
  • ½ teaspoon freshly ground black pepper
  • sea salt


Wash the (pearl) barley under cold running water until it runs clear. Place in a saucepan and cover it with three times its volume of water. Bring to a boil over medium heat, then let simmer for 30 minutes. Remove from the heat and let cool. Once the barley has reached room temperature, drain and refrigerate until ready to prepare the salad.

Mix the barley with the pomegranate seeds and basil.

In a bowl, whisk the oil with the lemon zest and juice, ground pepper, and salt to taste. Just before serving, mix the dressing into the salad and adjust the seasoning before serving.

Additonal notes

Recipe courtesy of Phaidon

Taken from The Mexican Vegetarian by Margarita Carrillo Arronte, published by Phaidon

Photography © 2022 – Ignacio ‘Nacho’ Urquiza

Food stylist – Laura Cordera

Phaidon is offering Meat Free Monday supporters 20% off all culinary books via the Phaidon online store. Simply use the discount code PHAIDON20 at the checkout.

'The Mexican Vegetarian' front cover

Impact calculator

See the difference you can make

Calculate how you can have a positive impact by eating less meat and dairy ...
Participating people
Meat free days a week
For how long (years)?
Press enter or esc to cancel