Tuesday Topics: Barley Salad

When the temperatures get hot, I find myself grilling alot and serving cold side dishes. Sunday we celebrated my Mom's birthday and I made the following Mediterranean Salad. It was wonderful (and I felt better about eating it than regular pasta salad!)



2 cups vegetable broth, low-sodium canned, or homemade (keep a little extra on hand)
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley

Dressing:
1/4 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Bring broth to a boil in a medium saucepan. Add the barley, oil, and
salt. Bring back to a boil, adjust heat to maintain a gentle simmer,
cover and cook until tender, about 30 minutes (may have to cook longer and add additional broth). Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if
needed. Cool.

Meanwhile, whisk the lemon juice, salt, and pepper in a large serving
bowl. Gradually whisk in the oil, starting with a few drops and then
adding the rest in a steady stream, to make a smooth dressing. Add the
barley and the remaining salad ingredients and toss to coat with the
dressing. Serve. Is good served cold as well!

What's your favorite Summer dish?