Pearl barley salad

with tomato, strawberry, herbs and cranberry

  • 20 min
  • 4 pers
Recipe by Linn Grubbström


  • 200 ml. pearl barley
  • 1/2 tsp. salt
  • 400 ml. water
  • 20 pcs. cherry tomatoes
  • 1 tray of strawberries
  • 2 branches mint
  • 1/2 bundle of parsley
  • 1/2 organic lemon
  • 1/2 glove of garlic
  • 1 nip cayenne pepper
  • 2 tbsp. olive oil
  • 50 g Earth Control cranberries


  • 1 tsb. tahin
  • 1 pcs. lime
  • 100 ml. yogurt
  • 1 nip salt
  • 1 nip pepper


Rinse the pearl barley in cold water and boil as directed on the bag. Grate lemon peel, squeeze the lemon juice and chop the garlic finely. Mix lemon peel, lemon juice, garlic, oil and cayenne pepper. Flip with the cooked pearl barley. Cut the tomatoes and strawberries into half. Finely chop the parsley and mint. Mix pearl barley with tomatoes, strawberries, mint, parsley and cranberries.

Stir the ingredients together into a dressing and serve with the salad. Enjoy the pearl barley salad as an accessory for eg. grilled sausage, grilled halloumi cheese or fish.


Our red cranberries have a beautiful red color and a wonderfully sweet-sour taste. They are carefully selected from Canada where the cranberry bushes grow in moss-like areas. When the cranberries are [...]
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