Recipe: Bursting Barley Salad

BURSTING BARLEY SALAD

1 cup pearl barley, uncooked
2 1/2 cups water
FOR THE DRESSING:
5 tablespoons olive oil
2 tablespoons plus 2 teaspoons lemon juice
5 teaspoons red-wine vinegar
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 cup black olives, sliced into rings
2 cups seeded and chopped tomatoes
1/4 cup green onion, sliced diagonally
1/2 cup red onion, diced small
3 tablespoons fresh dill, chopped (if using dried, reduce to 1 teaspoon)

Place barley and water in a pot and bring to a boil. Cover and reduce to a simmer, then cook for 40 minutes. Cool barley thoroughly in the refrigerator.

TO SERVE:
In a large bowl, mix the olive oil, lemon juice and red wine vinegar with the oregano, sea salt and black pepper. Add the olives, tomatoes, green onions, red onion and dill.

Combine the cooled barley with the rest of the ingredients and mix well.

Makes 4 servings
Source: Ocean Beach People's Organic Food Market