Barley Salad

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.

Barley Salad

1 cup pearled barley

2 cups water or chicken stock

grape or cherry tomatoes, halved or quartered

feta cheese, to taste

zucchini, quartered and chopped

1 tbsp olive oil
1 tbsp red wine vinegar

1 tbsp prepared pesto

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.

The "dog spot" at the lake. Bruno and Bear love this spot, and Norris and Deb tell me that their dogs growing up loved the same spot. In the shade, but with a view of the action!

Dear friends and college roommates at Stacy's wedding in Hays in May!