Mediterranean Barley Salad with Feta and Herbs

1.Rinse the pearl barley under cold water in a fine mesh strainer.

2.In a medium saucepan, combine the rinsed barley, 3 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 25 minutes, or until the barley is tender and has absorbed most of the water. Remove from heat and let it sit covered for an additional 5 minutes.

4.Fluff the cooked barley with a fork and allow it to cool slightly while you prepare the salad ingredients.

5.In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.

6.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper to create the vinaigrette.

7.Add the slightly cooled barley to the mixing bowl with the vegetables and herbs. Pour the vinaigrette over the salad and gently toss to combine all ingredients evenly.

8.Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.