Pearl Barley Salad

Instructions

1. 1

   Rinse the pearl barley in a fine-mesh strainer until the water runs clear. Drain and set aside.

   Tip: Soaking the barley can help it cook faster.

2. 2

   In a large saucepan, combine the pearl barley, cherry tomatoes, cucumber, carrots, and red onion. Add enough cold water to cover the vegetables. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, or until the barley is tender.

   Tip: Stir occasionally to prevent scorching.

3. 3

   While the barley is cooking, heat the olive oil in a small saucepan over medium heat. Add the feta cheese and stir until melted and smooth.

   Tip: Be careful not to burn the cheese.

4. 4

   In a small bowl, whisk together the balsamic vinegar and a pinch of salt and pepper. Set aside.

   Tip: Adjust the seasoning to taste.

5. 5

   To assemble the salad, combine the cooked barley mixture, feta cheese mixture, and parsley in a large bowl. Drizzle with the balsamic vinaigrette and toss to combine.

   Tip: Don't overmix the salad.

6. 6

   Season with salt and pepper to taste, then serve immediately.

   Tip: The salad is best served fresh.