We kicked off summer with a trip to the lake. It was too windy to be out on the boat much, but it was fun and relaxing. We floated around in the lake since we couldn't be out on the boat, so it gave me my water fix for the weekend. My friend Allyson made a pasta salad with a little extra pesto she had around and chopped zucchini, and I was craving it when I got home. I had barley in the cabinet, which is a great grain, so decided to use her idea and make my own spin. This made a great light, refreshing summer lunch with a piece of fruit.
1 cup pearled barley
feta cheese, to taste
1 tbsp olive oil
1 tbsp red wine vinegar
salt, pepper, and dried basil, to taste
Bring water/stock to a boil, add barley, bring to a boil, then reduce heat and simmer, covered, for about 40 minutes. Remove from heat (still covered) and let stand for about five minutes. Remove lid, fluff with fork, and set aside to cool.
Combine oil, vinegar, pesto, and seasonings. Pour over cooled barley. Mix in veggies and cheese. Chill before serving.