Barley is possibly the oldest grain in the world. Adaptable and strong, it grows on both frigid mountaintops and in blistering desert heat. Here it brings character to an easy-to-make Mediterranean salad.
2 cups water
½ cup uncooked hulled whole or pearled barley
¼ cup minced fresh parsley
½ cup grated carrot
½ cup diced cucumber
½ cup diced provolone cheese
1 ¼ teaspoons dried oregano
½ cup shredded radicchio
4 tablespoons extra virgin olive oil
Juice of one large lemon
Salt to taste
4 to 6 large beefsteak tomatoes
Recipe and content courtesy of Mary Ann Esposito; photo courtesy of Oldways