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Greek Barley Salad

Recipe By Liz Barbour

Serves 6-8

1 cup uncooked barley*

3 cups water

1 small English cucumber, cut into ¼-inch dice

¼ cup red onion, chopped

1 lemon, zested

¼ cup flat leaf parsley, chopped

¼ cup fresh dill, chopped

¼ cup feta cheese, crumbled

¼ cup extra virgin olive oil

kosher salt and fresh ground pepper to taste

1. Bring the water to a boil in a large sauce pan. Add the barley and cover the pan. Return the water to a boil. Reduce the heat to low and simmer until the barley is tender and the water is absorbed, about 30-40 minutes.

2. Strain the cooked barley. Run the barley under cold water to cool down. Place the barley into a large bowl.

3. Add the remaining ingredients to the barley. Serve cold or room temperature.

Notes: *This salad is great when made with the barley left over from Liz’s Barley Lemon Iced Tea.