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1 cup pearl barley
2 large tomatoes
1 large cucumber
½ cup feta cheese crumbles
1 tablespoon olive oil
Salt and pepper to taste
(Optional) 3 twigs parsley
Cook the barley according to the bag’s instructions
Once it is done, put it in a large bowl, add the olive oil (to prevent barley sticking together), and let it cool
Chop the tomatoes and cucumbers into small cubes
If using, chop the parsley into smaller pieces
Add the tomatoes, cucumbers, feta cheese, and parsley to the barley
Suggestion: If you don’t like feta cheese, you can serve with parmesan cheese on top instead.
You can eat this dish cold or heat it in the microwave for a few seconds to make it room temperature.
Storage Indications: You can store the barley in a tupperware. It's good for many days after you first make it.