Recipe

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• 1 cup barley
• salt
• 1/2 cup rye berries
• 1/2 cup wheat berries
• 1/2 cup pitted halved kalamata olive
• 1/2 cup crumbled feta cheese
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped dill
• 3 tbsp cider vinegar
• 2 tbsp minced dill
• 2 garlic cloves, minced
• 1/4 cup olive oil
• salt and pepper

• 1 Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
• 2 Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
• 3 When cool, combine with the remaining ingredients.
• 4 Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
• 5 Toss the salad with the dressing and serve.