Tested till perfect Mediterranean Barley Rice Salad

Mediterranean Barley Rice Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 12 minutes
  • Cook time 20 minutes Chill: 30 minutes
  • Portion size 12 to 16


  • 1 cup 1cuppearl barley, rinsed
  • 1 cup 1cupbasmati rice, rinsed
  • 3 cups 3cupscherry tomatocherry tomatoes
  • 1/2 1/2large red onionred onions
  • 1 1sweet red peppersweet red peppers
  • 1 1English cucumberEnglish cucumbers
  • 4 cups 4cupsbaby spinach, coarsely chopped
  • 1 pkg (200 g) 1pkg (200 g)feta cheese, crumbled


  • 1/2 cup 1/2cupextra-virgin olive oil
  • 1/2 cup 1/2cuplemon juice
  • 1 tsp 1tspdried oregano
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
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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 separate saucepan, bring 1-1/2 cups (375 mL) 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 (2.5 cm) chunks; add to barley, tossing to combine.

Dressing: In large bowl, whisk together oil, lemon juice, oregano, salt and pepper; pour over salad and toss to coat. Refrigerate for 30 minutes or for up to 24 hours.

To serve, stir in spinach and feta cheese.

Nutritional Information Per each of 16 servings: about

cal 197 pro 4g total fat 10g sat. fat 3g
carb 24g fibre 2g chol 12mg sodium 554mg
potassium 234mg

% RDI:

calcium 8 iron 8 vit A 14 vit C 38
folate 16
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