This salad can be eaten hot but it is much better cold. If you make a cheesecloth bag and cook the barley in the bag, it wont stick to the bottom of the pan and you don’t have to stand over the pot stirring.

Can be kept up to a week in a tightly covered bowl in the refrigerator.

• 1 cup barley, rinsed and drained
• ½ cup olive oil
• 3 tablespoons lemon juice

• 3/4 cup fresh chopped parsley
• 3/4 cup fresh chopped dill
• ½ cup chopped scallions (including the green stems)

1. Cook barley until tender - about 2 hours. Drain cooking liquid and place barley in bowl.
2. In another small bowl, combine olive oil and lemon juice. Pour onto hot barley and stir to mix.
3. Add all remaining ingredients and fold well to mix and blend.
4. Chill in refrigerator before serving.