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Barley Salad (Insalata d’Orzo)

Barley Salad (Insalata d'Orzo)

Course: Mains


  • 1 cup Water
  • 1/2 cup Hulled whole or pearled barley Uncooked
  • 1/4 cup Fresh Parsley Minced
  • 1/2 cup Carrot Grated
  • 1/2 cup Cucumber Diced
  • 1/2 cup Provolone cheese
  • 1 1/4 tsp Oregano Dried
  • 1/2 cup Radicchio Shredded
  • 4 tbsp Olive oil
  • 1 Lemon Juiced
  • Salt To taste
  • 4-6 Large beefsteak tomatoes


  • Bring 2 cups of water to a boil in a large saucepan. Add the barley, cover, reduce the heat, and simmer until tender about 20 to 40 minutes. Drain and rinse with cold water. Transfer to a large bowl.
  • Stir in the parsley, carrot, cucumber, cheese, oregano, radicchio, olive oil, lemon juice and salt. Mix to combine and set aside.
  • Cut the tops off the tomatoes and reserve. Hollow out the pulp, cube it and mix it into the barley mixture. Stuff the tomato cavities with the mixture and replace the tops.
  • Serve or refrigerate until needed. Bring to room temperature before serving.


Recipe adapted from Barley Salad
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