7 Species Salad

7 Species Salad
Pareve and vegan--serves 8 to10rsz 03 akev 7 species copy

Barley--prepare at least 4 hrs. ahead

  • 1/2 to 1 cup pearl barley

Salad ingredients

  • 1 bag of baby spinach or spring lettuces
  • seeds from a ripe pomegranate (Trader Joe’s sells pomegranate seeds in the produce dept. in a plastic pack)
  • 6-8 figs, quartered
  • handful of seedless grapes, halved
  • handful of black or green olives, pitted and halved
  • 4 dates, sliced
  • Croutons

Dressing ingredients

  • 1/3 cup olive oil
  • 3 Tbsp. balsamic vinegar
  • 1½ Tbsp. water
  • 1 tsp. Dijon mustard
  • ½ tsp. minced garlic
  • ½ tsp. kosher salt
  • ½ tsp. ground pepper


  1. Prepare the barley according to the package directions and allow to cool.
  2. Combine the salad ingredients (including the cooled barley) in a large bowl.
  3. In a food processor or a bowl, combine all ingredients except the olive oil.
  4. Pour the olive oil in a slow stream through the feeding tube while you continue to emulsify the dressing. If using a bowl instead of a food processor, whisk the olive oil into the other ingredients.
  5. Toss the salad with the dressing when ready to serve. Taste and add more salt and pepper as needed.

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