I made this summer barley salad about a week ago and figured I better post about it soon before the title becomes a little obsolete!

If you’re anything like me, you still have a few zucchini on hand even though pumpkin and butternut squash are slowly taking over your thoughts day by day.

If so, I implore you to make this “salad.”

You won’t be disappointed.

Barley is one of my favorite “new” grains. I say “new” because prior to last year I had never cooked it myself.

It seemed intimidating and something I’d only find in soups and dishes at a restaurant. That couldn’t be further from the truth though.

You can cook barley the same way you do rice, 2:1 water to grain. Bring to a boil and then simmer until the liquid is absorbed.

Easy peasy.

It has a fun chewy texture that beats out brown rice any day in my opinion. In the fall, I love it paired with pumpkin and sausage as a creamy risotto-like meal and in warmer months, it also goes well with mango, avocado and sprouts for a lighter grain salad.

At first, I was going to make this as a side dish for dinner (I made it at lunch time) and then I tasted it once it was all combined and knew there was no way I was going to be able to hold out that long.

So I said peace out to the boring hummus sandwich I had planned on and instead sautéed up some frozen shrimp for added protein and called it lunch.

I seriously could not stop eating this barley salad.

The lemony dressing gives it a tangy taste but the feta keeps it salty. Somehow, that combination works wonderfully.

If you’re too impatient to let the barley completely cool before combining everything like me, the cheese will slightly melt making it even more delicious.

Ulysses had the rest for dinner when he came home that night and it was gone in no more than 6 hours.

I suggest at least doubling the recipe so the same tragedy doesn’t repeat itself.