Light and refreshing, this salad highlights a late summer classic, and our Vegetable of the Month – cherry tomato!

Prep time: 15 minutes

Cook time: 55 minutes

Yield: 4 servings

Ingredients

Salad

1 cup uncooked hulless barley

1 small red pepper

3 cups sliced cherry tomatoes

1/2 cup feta

1/3 cup shredded or torn basil

Dressing

3 tablespoons olive oil

juice from one lemon

1 tablespoon honey

¼ teaspoon salt

¼ teaspoon black pepper

Instructions for Adults

Rinse the barley and cover it with 2 ½ to 3 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook under the barley is tender but still chewy, 50 to 60 minutes. Add more water as needed until the barley is cooked. Drain and excess water and place barley in bowl.

Instructions for Kids

Measure out dressing ingredients into a jar with a tight-fitting lid then shake well to combine.

Instructions for Adults

Cut the red pepper into thin slices and halve the cherry tomatoes. Add to the bowl with the barley.

Instructions for Kids

Crumble feta on top and tear the basil. Drizzle with dressing and toss until the grains are well coated with the dressing and feta.

Notes: While you could use pearl barley, this variation is not a whole grain as the process of removing the hull removes part of the outer layer of the grain which holds a good amount of nutrients.

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