• Cooking Time: 30-45
• Servings: 4 servings (1 cup/serving)
• Preparation Time: 15
• 1 cup pearled barley
• 2 cups tomatoes, chopped
• 1 bell pepper, seeded, ribs removed and diced (or 1 cucumber, diced)
• 1/4 cup of parsley, chopped
• 1 green onion, minced
• 1 garlic scape, chopped (or 1 garlic clove, minced)
• 1/2 cup pitted kalamata olives (approx. 20 olives)
• 1/2 cup tofu, crumbled in piece that you marinate with 1/4 tsp salt + 2 Tbsp of lemon juice (or 1/2 cup crumbled feta cheese) (optional)
• 3 tablespoons chopped fresh mint (optional)
• 3 tablespoons lemon juice (or rice vinegar)
• 2 tablespoons extra-virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

1. Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
2. Combine the tomatoes, parsley, bell pepper, green onion, garlic scape (or garlic) and olives in a bowl. Add the tofu (or feta cheese) and mint, if using. Add the cooled barley.
3. Whisk together the lemon juice and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover and place in the refrigerator until ready to serve. This recipe is better if you let it sit at least 1-2 hours before serving.

FEATURING: Tomatoes, peppers (or cucumber), green onions, garlic scape (or garlic), and parsley. A colourful and fresh summer salad... with barley! You can eat it as is (it yields about 4 cups) for a light lunch, or serve it as a side dish. Also great with slightly sautéed beans on the side.