LENTIL AND BARLEY GREEK-ISH SALAD

Serves 4-5

Salad

1 cup small green or brown lentils (du Puy work well)

1 cup pearl barley

3 large garlic cloves, sliced

1 cup diced tomatoes (drained) or cherry tomatoes cut in half

Crumbled feta

5 scallions, sliced thin

Half a can of pitted black olives, sliced in half

Dressing

Juice of one lemon

1 Tbsp red wine vinegar

1 tsp seasoning (dried lemon, oregano, a touch of rosemary, salt & pepper)

2 garlic cloves, minced

½ cup extra-virgin olive oil

Combine lentils and barley with the garlic slices and water to cover by a few inches, and cook until tender (approx. 30 minutes).

While lentils and barley are cooking, dice tomatoes or cut the cherry tomatoes in half, thinly slice the green onions, crumble the Feta, and slice the olives. Mix together lemon juice, red wine vinegar, Greek seasoning, and minced garlic and then whisk in the olive oil a little at a time to make the dressing.

When lentils and barley are tender, drain well, discarding the garlic, then combine in a bowl large enough to fit all the salad ingredients. Let lentils and barley cool for about 20 minutes, then stir in enough dressing until well-moistened. (Extra can be used to re-moisten the salad.) Add tomatoes, green onions, feta, and olives, and gently combine.

Serve salad slightly warm or at room temperature.