1/2 cup raw barley
a pinch of salt
1 cup minced green onions or chives
OR a small clove of garlic, finely minced
1 cup minced parsley
1 cup minced fresh mint
1 or 2 small Mediterranean type cucumbers (optional)
20 to 24 grape (small cherry) tomatoes
Cook the barley with a pinch of salt in 1 1/2 cups water. As ever, I do this in my rice cooker, and I cook extra to have on hand for other dishes and salads.
Wash, drain well, and mince the green onions or chives, the garlic scapes or garlic if available and wanted, the parsley and the mint.
Cut the cucumbers into small bite-sized pieces, if you are adding cucumbers.
When the barley is cool, break it up with wet hands, and mix it with the herbs and cucumbers. Toss it with the dressing.
Rinse the tomatoes and cut them in halves or quarters, and add them last.
the juice of 1/2 lemon (fresh lemon)
1/4 cup extra virgin olive oil
1/4 teaspoon salt
a pinch of cayenne or other hot ground chile
sprinkle with fresh lemons and extra virgin olive oil and enjoy!