- 3 cups cooked, drained pearled barley
- ¼ cup finely chopped red onions
- 2 tomatoes (cut in 1/8 cubes)
- 1 bunch chopped Arugula
- 2 tablespoons extra virgin olive oil
- ½ lemon, juice of
- ¼ cup sliced almonds
- Kosher salt
- Freshly ground black pepper
Serve this colorful, budget-friendly summer salad with your favorite protein or eat alone.
1. Follow instructions for cooking barley. Cool to room temperature.
2. Add oil and lemon juice to barley.
3. Toss vegetables and season to taste.
Recipe by Chef Michael
