This salad is delicious... The texture is fantastic and the ingredients are so fresh. This is a great salad to pack for lunches, serve at a BBQ or just have around the house during the summer. Delicious!!
Ingredients
1 cup pearl barley, rinsed
1 cup brown basmati rice, rinsed
3 cups cherry tomatoes
Half of a large red onion
1 sweet red pepper
1 english cucumber
4 cups of baby spinach, chopped
1 pkg of feta cheese (200g), crumbled
Dressing
1/2 cup of extra-virgin olive oil
1/2 cup of lemon juice
1 tsp each of dried oregano and salt
1/2 tsp of pepper
In a saucepan of boiling salted water, cook barley until tender for about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes. Transfer to a large bowl.
Meanwhile, in separate saucepan, bring 1-1/2 cups of salted water to a 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 mixture, tossing to combine.
Dressing: Whisk together oil, lemon juice, oregano, salt and pepper; pour over salad and toss to coat. Refrigerate for 30 minutes or up to 24 hours. To serve, stir in the spinach and feta cheese.
Delicious!!! Summer Fresh!
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