- 1 1/2 cups uncooked pearl barley
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup diced seeded plum tomato (about 2 small)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh flat-leaf parsley
- 20 kalamata olives, pitted and coarsely chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3/4 cup (3 ounces) crumbled feta cheese
Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.
