1 cup barley
2 1/2 cups water
Place barley and water into a 2 qt saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes, checking after 15 minutes, stir and continue cooking, covered until barley is just tender. Remove from pan and cool in a 3-quart bowl.
2 cups tomatoes, cubed
2 cloves garlic, minced
2 cups Persian cucumbers, cubed
Juice from one lemon
Zest from one lemon
1 tablespoon seasoned rice wine vinegar
1/2 cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/4 cup extra-virgin olive oil
Mix vinaigrette ingredients together, pour over barley and toss until blended.
Refrigerate so flavors blend or serve at room temperature if desired.