This whole-grain and vegetable salad is served chilled for a refreshing summer treat. It is perfect for summer picnics or for a meal at home. You can cook the barley a day or two ahead of time and keep it in the refrigerator. Do not mix the dressing in until just before serving because barley absorbs liquids quite readily.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
1 scant cup water
1/2 cup Springfield barley, rinsed
1/4 teaspoon salt
1 tablespoon Napa Valley organic olive oil
4 teaspoons lemon juice
2 teaspoons white wine vinegar
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 dry pint Del Cabo organic Sweet 100 cherry tomatoes, halved
1/2 hothouse cucumber, peeled, diced small
1/4 red onion, diced small
10 Gaea organic Kalamata olives, rinsed and chopped
1 3.5-ounce package Epic Roots māche

DIRECTIONS:
– Boil one scant cup water in a medium saucepan. Stir in barley and 1/4 teaspoon salt. Cover and reduce heat to low and cook about 45 minutes, until water is absorbed. Fluff with a fork and transfer to refrigerator. Allow to cool.
–Combine olive oil, lemon juice, vinegar, kosher salt and pepper in a small cup. Set aside.
–Mix cooled barley with tomatoes, cucumber, onion, olives and māche in a salad bowl. Toss with dressing and serve. If you are taking to a picnic, keep dressing separate and toss just before eating.

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