Mediterranean Barley Salad

The hardiest of all grains, barley is believed by some to be the most ancient grain cultivated by man. In this salad, the chewy texture of the barley compliments the crunchy refreshment of fresh watercress. Rich flavors from the olives and artichokes, along with dill, make this a winner at every gathering.

SALAD

1 cup pearled barley
3 1/2 cups water
pinch sea salt
1/2 to 1 cup kalmata olives, pitted
1 bunch fresh dill, minced
1 cup chopped, fresh watercress
1/2 to 1 cup quartered artichoke hearts

DRESSING

1/3 cup olive oil
1/2 tsp. sea salt or 1 1/2 Tbsp. shoyu soy sauce
2 Tbsp. fresh lemon juice or balsamic vinegar

Place barley, water and sea salt in a saucepan. Bring to boil uncovered, then cover and simmer on low 50 minutes, until fluffy and tender. Transfer barley to a large bowl to cool.

Combine dressing ingredients. Adjust to taste. Add to barley, along with olives, dill, watercress and artichoke hearts.

Serves 4

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