Ingredients
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1 cup pearl barley
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5 cups chicken broth or 5 cups water
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2 tablespoons fresh lemon juice (to taste)
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2 teaspoons olive oil
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2 teaspoons dried oregano
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1 cup vine-ripened tomatoes, diced
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1 cup cucumber, skin on, diced
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1 medium onion, minced
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1/2 cup fresh parsley leaves, chopped
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salt and pepper
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1 medium carrot, diced
Instructions
- Combine barley and broth in a large saucepan. Set pain over high heat and bring to a boil. Reduce heat to low, cover, and cook 45 minutes, until barley is tender.
- Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil, and oregano. Toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.