Easy Barley Greek Salad
This is a really nice change from the regular pasta type salads.

1 cup pearl barley
3 cups water
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon dried leaf oregano, crushed
1/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley
2 medium tomatoes, finely chopped
1 small green or red bell pepper, finely chopped
1/2 cup crumbled feta cheese
1/2 cup sliced pepperoncini
Lettuce leaves, washed and chilled
Tomato wedges or lemon slices, for garnish

Place barley, water and 1 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

Combine olive oil, lemon juice, vinegar, oregano and 1/4 teaspoon salt; pour over hot cooked barley. Cool to room temperature.

Gently stir in onions, parsley, tomatoes, bell pepper, pepperoncini and cheese.

Serve salad chilled or at room temperature on lettuce-lined plates.

I like to garnish each serving with tomato wedges & lemon slices. Also if your little ones find the pepperocini too strong you could serve them on teh side instead of mixing them into the salad.

Makes appx 6 servings.