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Barley Tomato Salad

Time: 30 mins
Serves: 4
Difficulty: Easy


¼ cup olive oil
1 tbsp. balsamic vinegar
1 tbsp. coconut sugar
½ teaspoon sea salt, plus more for cherry tomatoes
3 crushed garlic cloves
2 cups grape cherry tomatoes
1 cup yellow capsicum
½ telegraph cucumber
Freshly ground black pepper
1 cup pearled barley
½ cup black rice
3 tbsp. chopped mint & basil, or parsley & coriander


  1. Cook the barley and black rice separately according to package instructions, then leave to cool.
  2. Cut grape cherry tomatoes in half, slice the capsicums into bite size pieces and the cucumber lengthways and then crossways.
  3. In a small, bowl whisk together olive oil, balsamic vinegar, coconut sugar, salt, garlic and herbs of choice.
  4. In a large mixing bowl, combine the barley, rice, fresh cherry tomatoes, capsicum and cucumber. Gently toss with dressing to combine. Season with more salt and pepper if desired and add more olive oil if needed.
  5. Serve immediately or store covered in a refrigerator.

Note: Substitute the barley and/or rice with any other grains, beans or pasta. You don’t have to use two types, just one will be very good as well.

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“The day the stuff gets picked, is the day it arrives in store. We call that just in time, I call that legendary.”

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