Barley, Fennel and Tomato Salad

  • Preparation 15 MIN
    Cooking 30 MIN
  • Servings 4



  1. In a pot of salted boiling water, cook the barley for 30 minutes or until al dente. Drain and rinse under cold water. Drain well. Set aside in a large bowl.
  2. Meanwhile, with the rack in the middle position, preheat the oven to 425°F (220°C).
  3. On a non-stick baking sheet, toss the onions with 2 tbsp (30 ml) of the oil. Bake for 10 minutes or until the onions are tender and lightly browned, stirring halfway through.
  4. Add the onions, remaining ingredients and oil to the bowl of barley. Mix to combine. Season with salt and pepper.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.