1. Heat 1 tablespoon olive oil in 3 quart saucepan over medium-high heat and cook barley, stirring occasionally, 1 minute or until golden brown. Mix water and toasted onion together, then add to barley in pan. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until barley is tender. Remove from heat and let stand covered 5 minutes. Turn barley into large bowl and let stand, striring occasionally, until cool. Stir in carrots, cucumber, and corn.

2. Blend lemon juice, oregano and remaining 2 tablespoons oil in a small bowl. Stir into barley mixture. To serve, arrange spinach on serving platter and top with barley salad mix, and then sprinkle with cheese.