Recipe: Greek Barley Salad - Marla Meridith

Ingredients

• 1 1/2 cups barley, cooked to package directions
• 1/2 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp chopped fresh dill, plus more for serving
• pinch of sugar
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 Persian cucumbers, thinly sliced
• 1 cup halved grape tomatoes
• 1/2 red onion, thinly sliced
• 1/2 cup pitted Kalamata olives, cut in half
• 4 ounces sheep or goat feta cheese, crumbled, plus more for serving
• 2 tbsp chopped fresh mint
• 4-6 sliced pepperoncini