Tomato, Feta, & Barley Salad


Ingredients:

3 tablespoons red wine vinegar

3 tablespoons fresh lemon juice

1 teaspoon honey

1/2 cup olive oil

4 cups vegetable broth

1 1/2 cups barley

2 cups grape tomatoes, halved

1 7-ounce package feta cheese, crumbled (about 1 1/2 cups)

1 cup chopped fresh basil

1 cup chopped green onions

Rinse barley, and place in a small bowl. Cover with water by about two inches, and let soak for about an hour. Drain.

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth and 1/2 cup water to a boil in a large heavy saucepan. Stir in barley, reduce heat, cover, and boil until tender but still firm to bite, about 20 minutes. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into barley. Add vinaigrette (I used about half); toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Serve at room temperature.

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