Lemony Barley Summer Salad



   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.

Add:
    2 cups tomatoes, cubed
    2 cloves garlic, minced
    2 cups Persian cucumbers, cubed

Vinaigrette:
    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.
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