Black Barley Salad with Feta and Lemon Vinaigrette

Our friend and recipe developer extraordiare, Jean Galton, stopped by the other day, and went home with some of our Black Nile Barley. She sent us this recipe, and said the barley cooked up perfectly.

ingredients
2 cups cooked black nile barley *
1 cup diced English or Persian cucumber
1 cup halved cherry tomatoes
1/2 cup roughly chopped Italian parsley
1/4 cup minced shallots
1 teaspoon dried peppermint
31/2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 tablespoons olive oil (can also use sorrento lemon olive oil)
Salt and pepper
1/2 cup crumbled Feta

directions
1. In a large bowl, combine the barley, cucumber, cherry tomatoes, parsley, shallots and peppermint. In a small bowl (or shake in a jar) combine the lemon juice, vinegar, olive oil and salt and pepper. Pour over salad and toss. Sprinkle with Feta and serve.

* To cook barley, cover 1 cup barley with 4 cups cold water and bring to a boil. Simmer until chewy but tender, about 45 minutes. Drain off any remaining water.

serves 4 (c) Jean Galton