Ingredients
1 cucumber, diced into bite size pieces
1 pint grape tomatoes, sliced in half
1/3 cup sliced purple onion
1/2 cup feta cheese plus more for garnishing
1 ½ cup cooked barley
1/3 cup olive oil
1 lemon, juiced and zested
2 tbsp fresh dill (or 2 tsp dried)
salt and pepper to taste
Directions
1
In a small bowl, combine olive oil, lemon juice, lemon zest and dill.
2
Chop all veggies and combine in a large bowl. Add the barley and feta cheese. Pour olive oil combination over the top and stir to evenly mix. Salt and pepper to taste.
3
Garnish individual servings with more feta cheese if desired.
Notes
This salad can be served immediately, but I find that it tastes better if it rests in the fridge for an hour. The flavors have more time to blend and the barley gets less chewy.