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Asian Barley Salad

Asian Barley Salad

Tu Bishvat is a Jewish Holiday celebrated by eating food made from seven species: wheat, barley, grapes, figs, pomegranates, olives, and dates. This salad is a wonderful way to do just that. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 3 cups water
  • ½ cup pearl barley
  • ½ cup wheat berries
  • 2 tablespoons Kikkoman® Soy Sauce
  • 1 tablespoon Kikkoman® Rice Vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon silan (date syrup)
  • 1 garlic clove, crushed
  • ½ cup sliced grapes
  • ½ cup fresh or dried figs, sliced
  • ¼ cup chopped olives
  • 1 cup chopped parsley
  • Garnish: Pomegranate arils, chopped parsley


  1. Bring water, barley, and wheat berries to a boil. Simmer, covered, for 45 minutes.
  2. While barley is cooking, whisk together soy sauce, rice vinegar, oil, silan and garlic in a small bowl and set aside.
  3. Drain any excess water from barley and wheat berries and immediately dress with soy sauce dressing.
  4. Toss with grapes, figs, olives and parsley.
  5. Garnish with pomegranate arils and additional parsley leaves.