Athena Barley with Kalamata Olives and Tomatoes

I absolutely love barley. Love it. But I don't really use it for much other than as one of the stars in a fabulous chili I make. On the cover of The Real Food Daily Cookbook (Ann Gentry) is a fantastic salad that I knew I had to try since it is barley-based. Yum!

Athena Barley with Kalamata Olives and Tomatoes
3 cups water
2 cups pearl barley
1 1/2 tsp sea salt

3-4 large tomatoes (1 pound), seeded and chopped
3/4 cup kalamata olives, pitted and quartered
3/4 cup diced red onion
3/4 cup finely chopped fresh Italian parsley
2/3 cup finely chopped green onions
3 tbsp finely chopped fresh dill

1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/4 cup extra virgin olive oil
1 tbsp dried oregano

Fresh ground black pepper to taste.

Combine the water, barley and salt in a large saucepan. Cover and bring to a boil over high heat. Decrease the heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate the barley while preparing the remaining ingredients.

Whisk the lemon juice, olive oil, and oregano in a bowl to blend. Pour the vinaigrette over the barley and toss to coat. Andd the tomatoes, olives, red onion, parsley, green onions, and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature.

The salad will keep for 2 days, covered and refrigerated. Toss again before serving.