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: 32 mins
• Serves: 12-16
• Yields: 12 cups

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

1. 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.
2. 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.
3. Cut tomatoes in half; add to barley mixture. Cut onion, red pepper, and cucumber into 1 inch chunks, add to barley, tossing to combine.
4. 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.
5. To serve, stir in spinach and feta cheese.