Mediterranean Barley Rice Salad
"From Canadian Living, a deliciously interesting salad that can be made from 30 minutes to 24 hours ahead! Time does not include 30 minutes minimum chill time."
- Ready In:
- 32mins
- Ingredients:
- 13
- Yields:
-
12 cups
- Serves:
- 12-16
ingredients
- 1 cup pearl barley
- 1 cup basmati rice
- 3 cups cherry tomatoes
- 1⁄2 red onion, large
- 1 red pepper
- 1 cucumber, english
- 4 cups Baby Spinach, coarsely chopped
- 1 (200 g) package feta cheese, crumbled
-
Dressing
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup lemon juice
- 1 teaspoon oregano
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes to dry. Transfer to large bowl.
- Meanwhile, in a separate saucepan, bring 1 1/2 cups salted water to boil. Add rice; cover, reduce heat, and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
- Cut tomatoes in half; add to barley mixture. Cut onion, red pepper, and cucumber into 1 inch chunks, add to barley, tossing to combine.
- Dressing: In a large bowl, whisk together oil, lemon juice, oregano, salt, and pepper, pour over salad and toss to coat. Refrigerate for 30 minutes up to 24 hours.
- To serve, stir in spinach and feta cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this recipe for my daughter's wedding - the guests loved this recipe and the ingredients are every day items that I keep in my kitchen. I did decrease the lemon juice to 1/4 cup and used 1/4 cup balsamic vinegar.- but that was the only change I made. I've made this recipe several times since then and we all agree it tastes even better the next day. More flavorful.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
