Lemony Barley Salad with Feta

1. 1
   boil · ~25 min

   Cook the pearl barley.

   Bring 3 cups of water with a pinch of salt to a rolling boil. Add the rinsed pearl barley, reduce heat, and simmer until tender but still chewy, about 25 minutes. Drain any excess water and let cool to room temperature.

2. 2
   mix · ~2 min

   Whisk the lemon dressing.

   1.In a small bowl, combine 3 tbsp olive oil with 3 tbsp fresh lemon juice.

   2.Add the minced garlic clove and lemon zest.

   3.Whisk well until emulsified. Season with a pinch of salt and black pepper.
3. 3
   assemble · ~3 min

   Assemble the salad.

   1.In a large bowl, combine the cooled barley with diced cucumber, halved cherry tomatoes, and finely diced red onion.

   2.Pour the lemon dressing over and toss gently to coat everything evenly.

   3.Add the crumbled feta cheese, chopped parsley, and mint.

   4.Fold everything together until just combined.

   TIPFold the feta in gently at the end — it will stay in nice creamy chunks rather than dissolving into the salad.
4. 4
   rest · ~10 min

   Let the flavors meld for 10 minutes.

   Rest the salad at room temperature for about 10 minutes before serving. This allows the barley to absorb the lemony dressing. Serve at room temperature or chilled.

   TIPThis salad tastes even better the next day. Make it ahead and refrigerate overnight — just bring it to room temperature before serving.
5. 5
   serve

   Finish with a final flourish and serve.

   Give the salad a final gentle toss, taste and adjust seasoning if needed, then transfer to a serving bowl. Drizzle with a little extra olive oil on top if desired.

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