Toasted Barley Salad with Fresh Herbs, Tomato & Zucchni Recipe - (4.2/5)

Ingredients

• 3 cups low-sodium chicken stock
• 2 cups barley
• 1/2 cup cilantro, optional
• 1 cup parsley, minced
• 1/2 cup basil, minced
• 1/2 cup toasted pine nuts
• 2 tablespoons water
• Zest and juice of 2 lemons
• 6 tablespoons extra virgin olive oil
• 2 to 3 zucchini, seeded and diced (can use summer squash too)
• 4 cups tomatoes (buy a colorful assortment of heirloom tomatoes, if you can)
• 1/2 cup red onion, finely diced
• OPTIONAL: 1/4 cup dry jack cheese, grated
• NOTE: *I prefer to "chiffonade" the basil by stacking the leaves, rolling them and slicing very thin. I wait to do this, last, as basil can bruise and turn dark
• the water is to add to the barley if the liquid dries up before it is cooked to "al dente" (slight crunch to it)