Barley Salad Recept

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1. 1
   Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
2. 2
   Reduce heat to a simmer and cover, cooking for 10 minutes. Remove from heat and let stand 5 minutes. Fluff finished quick barley with a fork and allow it to cool while you prep your veggies.
3. 3
   Halve the grape tomatoes; strain and portion the chopped kalamata olives; peel and the dice cucumber; and seed and dice the red bell pepper, zucchini, and red onion. Crumble 1/2 cup of feta cheese and set aside.
4. 4
   Mince the parsley; zest and juice the lemon; and gather the sugar, salt, pepper, Dijon mustard, and garlic powder.
5. 5
   Whisk the red wine vinegar, olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.
6. 6
   Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.
7. 7
   Toss everything to combine. Add salt and pepper if needed. Enjoy!