TOMATO, FETA, & BARLEY SALAD

~ Buff Chickpeas

1 1/2 c. barley
4 c. vegetable broth
1/2 c. water
3 T. red wine vinegar
3 T. fresh lemon juice
1 t. honey
1/2 c. olive oil
2 c. grape tomatoes, halved
7 oz. feta cheese, crumbled
1 c. chopped fresh basil
1 c. chopped green onions

Rinse barley and place in a small bowl.  Cover with two inches of water and let soak for about an hour.  Drain and set aside.

Bring broth and water to a boil in a large heavy saucepan. Stir in barley, reduce heat to medium. Cover, and boil until tender, but still firm to bite, about 20 minutes. Drain. Transfer to large wide bowl, tossing frequently until cool.

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Mix tomatoes, feta, basil, and green onions into barley. Add vinaigrette and toss to coat. Season with salt and pepper. Serve at room temperature.

Makes about nine cups.

Notes: For the sake of frugality, I chop roma tomatoes into small pieces instead of using grape tomatoes during three seasons of the year. Summer, though, is all about using little tomatoes growing in our yard. I often serve this over a big bed of spinach and/or lettuce.