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PICNIC BARLEY SALAD

Serves : 5
INGREDIENTS
  • 1 scant cup water
  • 1/2 cup Springfield barley rinsed
  • 1/2 teaspoon Le Saunier de Camargue Fleur de Sel sea salt divided
  • 1 tablespoon Napa Valley organic olive oil
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons Monari Federzoni white wine vinegar
  • 1/4 teaspoon black pepper
  • 1 dry pint Del Cabo organic Sweet 100 cherry tomatoes halved
  • 1/2 hothouse cucumber peeled diced small
  • 1/4 red onion diced small
  • 10 Gaea organic Kalamata olives rinsed and chopped
  • 1 3 1/2 ounce package Epic Roots mche
DIRECTIONS

Boil one scant cup water in a medium saucepan. Stir in barley and 1/4 teaspoon salt. Cover and reduce heat to low and cook about 45 minutes, until water is absorbed. Fluff with a fork and transfer to refrigerator. Allow to cool.

Combine olive oil, lemon juice, vinegar, remaining 1/4 teaspoon and pepper in a small cup. Set aside.

Mix cooled barley with tomatoes, cucumber, onion, olives and mche in a salad bowl. Toss with dressing and serve. If you are taking to a picnic, keep dressing separate and toss just before eating.