1cupuncooked pearl barleycooked according to package directions and cooled.
2vine-ripened tomatoesseeds removed, diced
1English cucumberdiced
1/3cupchopped flat leaf parsley
3tablespoonsfreshly squeezed lemon juice
4tablespoonsextra virgin olive oil
salt and pepper to taste
1teaspoonza’atar seasoningoptional
Instructions
If necessary, use a fork to fluff up barley and separate pieces. Add tomatoes, cucumbers, and parsley to barley.
In a small bowl or measuring cup, whisk together lemon juice, olive oil, and salt and pepper.
Pour the dressing over the salad and stir to combine and coat everything in the dressing.
Serve immediately if desired, or keep in fridge overnight prior to serving. Feel free to add more lemon juice and olive oil if needed if the barley soaks up some of the dressing.