Lemony Barley Summer Salad

Lemony Barley Summer Salad
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• 1 cup barley
• 2 1/2 cups water

Place barley and water into a 2 qt saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes, checking after 15 minutes, stir and continue cooking, covered until barley is just tender. Remove from pan and cool in a 3-quart bowl.

Add:

• 2 cups tomatoes, cubed
• 2 cloves garlic, minced
• 2 cups Persian cucumbers, cubed

Vinaigrette:

• Juice from one lemon
• Zest from one lemon
• 1 tablespoon seasoned rice wine vinegar
• 1/2 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup extra-virgin olive oil

Mix vinaigrette ingredients together, pour over barley and toss until blended.
Refrigerate so flavors blend or serve at room temperature if desired.