Barley with Kalamata Olives and Tomatoes

3 cups water

2 cups pearl barley

1.5 tsp sea salt

½

cup freshly squeezed lemon juice

¼

extra virgin olive oil

1 TBSP dried oregano

1 pound tomatoes, seeded and cut into

½-inch pieces

¾

cup kalamata olives, pitted and quartered

¾

cup finely diced red onion

2/3 cups finely chopped fresh Italian parsley

2/3 cup finely chopped green onions (white and green parts)

3 TBSP chopped fresh dill

Combine the water, barley, and salt in a large saucepan. Cover and bring to a boil over high heat. Decrease the heat to medium-low and simmer about 40 mins, until tender. Transfer to a large bowl. If you’re serving this dish as a cold salad, refrigerate the barley while preparing the remaining ingredients.Whisk the lemon juice, olive oil, and oregano in a bowl to blend. Pour the vinaigrette over the barley and toss to coat. Add the tomatoes, olives, red onion, parsley, green onions, and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep for 2 days, covered and refrigerated. Toss again before serving.