This refreshing and easy-to-make barley salad is great anytime during the year, but especially in the summer when there is an abundance of ripe tomatoes. In the winter, I just substitute romas or cherry tomatoes instead.

You can serve this at room temperature or chilled in the fridge for a couple of hours, depending on your preference. It works well as a side dish to your favorite protein or as a stand alone meal. Eliminate the feta for a vegan version of this tasty salad.

Ingredients

• 3 cups vegetable broth
• 1 cup pearled barley
• 1 large ripe tomato
• 4 oz. feta cheese, crumbled
• ½ cup Kalamata olives, chopped
• 8 to 10 mint leaves, finely chopped
• ½ cup red onion, chopped
• 1 cup English cucumber, peeled and diced
• 3 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Sea salt, to taste
• Fresh ground black pepper, to taste

Preparation

Bring the vegetable broth to a boil and add the barley and a little bit of salt. Reduce heat and cook until all of the liquid is absorbed, about 45 minutes or so. Place the barley in a colander to drain any excess liquid.

In a large bowl, combine the tomatoes, olives, mint leaves, onion and cucumbers.

Add the cooled barley, mixing well.

In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper.

Pour the dressing over the barley mixture and mix well. Serve as is or chilled.

Bon appétit!

Eat, drink and be merry!

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