Just a quick salad I threw together the other day. I really like pearl barley, but mostly I eat it slow-cooked to creamy consistency. In this Mediterranean style salad it is cooked al dente, serving as the salad’s carbs base, much like bulgur or couscous in other salads.

To cook the pearl barley, first rinse with cold water in a bowl, until the water is clear. Transfer to a small pot, cover with water and bring to a boil. Lower heat and simmer for about 30 minutes, or until soft enough. When done, drain excess water.

Chop parsley, red onion, olives, celery and sun-dried tomatoes. Mix everything and dress with lemon juice, olive oil, salt and black pepper. Top with crumbled feta cheese.