- 2 cups hulled barley
- 1/3 cup lemon juice
- 1/3 cup extra virgin olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped, toasted walnuts
- 1/2 pound sheep’s milk feta, crumbled
- 1 bunch Italian parsley, coarsely chopped
Rinse barley and drain. Place barley in a pot with 6 to 8 cups water and a couple pinches of salt. Bring to a boil, reduce to a simmer, and cook covered for 2 hours or until chewy-tender. Drain and rinse to cool.
In a bowl, mix together lemon juice, oil, garlic, salt and pepper. Pour dressing over barley. Toss with walnuts, feta and parsley.