Barley and Rice Tomato Salad Recipe

Name: Barley and Rice Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatoes on the vine; 1/4 cup olive oil, plus more for drizzling cherry tomatoes; 1 tablespoon balsamic vinegar; 1 tablespoon coconut sugar; 1/2 teaspoon sea salt, plus more for cherry tomatoes; 3 garlic cloves, minced; 2 cups yellow or red cherry tomatoes, cut in half; Freshly ground black pepper; 1 cup pearled barleysoaked overnight and cooked for about 20 minutes, until soft, drained and cooled; 1/2 cup heirloom forbidden black rice or other black rice, cooked according to package instructions, cooled; Assorted 3 to 5 heirloom tomatoes, sliced; 3 tablespoons chopped mint leaves; Handful of basil leaves, torn; About 2 tablespoons dill, minced (optional); About 2 tablespoons parsley, minced (optional)

Servings: persons

1 pound tomatoes on the vine
1/4 cup olive oil, plus more for drizzling cherry tomatoes
1 tablespoon balsamic vinegar
1 tablespoon coconut sugar
1/2 teaspoon sea salt, plus more for cherry tomatoes
3 garlic cloves, minced
2 cups yellow or red cherry tomatoes, cut in half
Freshly ground black pepper
1 cup pearled barleysoaked overnight and cooked for about 20 minutes, until soft, drained and cooled
1/2 cup heirloom forbidden black rice or other black rice, cooked according to package instructions, cooled
Assorted 3 to 5 heirloom tomatoes, sliced
3 tablespoons chopped mint leaves
Handful of basil leaves, torn
About 2 tablespoons dill, minced (optional)
About 2 tablespoons parsley, minced (optional)

1
Preheat oven to 325.
2
Place tomatoes on the vine into a baking dish.
3
In a small bowl, whisk together 1/4 cup of olive oil, balsamic vinegar, coconut sugar, 1/2 teaspoon salt and garlic.
4
Pour over the tomatoes, place in the oven and roast for 1 to 1 1/2 hours until they are soft and appear cooked.
5
Increase oven temperature to 400.
6
Spread the cherry tomatoes on a parchment paper-covered baking tray, drizzle with olive oil, salt and pepper and cook for about 12 minutes.
7
In a large mixing bowl, combine the barley, rice, both types of roasted tomatoes and their juices, fresh sliced heirloom tomatoes and herbs.
8
Gently toss to combine.
9
Season with more salt and pepper and add more olive oil if needed.
10
Serve immediately or let cool completely and store, covered, in the refrigerator.

255

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound tomatoes on the vine, 1/4 cup olive oil, plus more for drizzling cherry tomatoes, 1 tablespoon balsamic vinegar, 1 tablespoon coconut sugar, and more.

Yes, Barley and Rice Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Barley and Rice Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions