Zucchini and Barley Salad

Loaded with fiber and lots of fresh Sumer-ripe zucchini, this easy salad makes a hearty vegetarian lunch or good side to a piece of grilled steak -- and no mayo also makes it excellent picnic fare. We've pared down the ingredient list for the sake of simplicity, but feel free to add any veggies you like. This recipe makes 2 servings but can easily be doubled (or tripled!).

PREP TIME: 5 minutes
COOK TIME: 20 minutes

Ingredients
1 cup pearl barley
1 small sweet onion, finely chopped
1 large zucchini, washed, stem end removed and shaved lengthwise into ribbons with a mandolin or carrot peeler
4 ounces feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon sherry or rice vinegar
Salt and paper, to taste
Freshly chopped basil or parsley, for garnish

Directions
Cook barley according to package instructions. Let the barley cool slightly and then add to a mixing bowl. Add onion, zucchini, cheese, oil and vinegar; fold gently to combine. Taste and season with salt and pepper, as needed. Serve warm or chilled.