Mediterranean Barley Salad

I've had this salad bookmarked in my Bloglines for 6 months, and I finally got around to trying it. Heather from Beauty that Moves, gave her permission for me to share it here. It was delicious, and I can't wait to try the other recipes in the same post.

Dressing

• 2 Tbls fresh lemon juice

• 1 Tbls Dijon or stoneground mustard

• Pinch of sea salt

• 1 Tbls apple cider vinegar

• 1 Tbls umeboshi vinegar

• ¼ cup olive oil

• 1 Tbls shallot if you like

Salad

• 5 cups water

• 2 cups hulled barley

• ½ teaspoon sea salt

• 2 bay leaves

• 2 Tbls chopped fresh oregano or 2 tsp. dried

• 1/3 cup pitted and chopped Kalamata olives

• 1/3 cup drained capers (I rinse them too)

• ½ cup pine nuts

• ¼ cup chopped green onions (scallions)

• ¼ cup chopped fresh parsley

Combine all the ingredients for dressing and set aside.To make the salad, bring water to a boil. Add the barley, sea salt and bay leaves. Simmer for 1 hours, adding a little more water if needed. Cook until barley is tender, drain excess water if there is any. Let the grains cool, add the dressing and oregano, stir. Then add the other ingredients, combine gently. Chill, serve cold.