Cook the Pearl Barley:

• In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Once boiling, add 1 cup of pearl barley and reduce the heat to low.

• Let the barley simmer for about 30 minutes, or until the barley is tender and the liquid is absorbed. Drain any excess water and set the barley aside to cool slightly. This will ensure that the barley has a nice texture and doesn’t become too mushy.

Prepare the Kale:

• While the barley is cooking, remove the tough stems from the kale leaves and chop them into small, bite-sized pieces.

• To reduce the bitterness of the kale, massage the leaves with about 1 teaspoon of olive oil for 1-2 minutes. This softens the kale and brings out a milder flavor.

Make the Dressing:

• In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, and 1 tsp Dijon mustard. Season with salt and pepper to taste. This dressing adds a tangy, zesty flavor that perfectly complements the earthy barley and kale.

Assemble the Salad:

• In a large mixing bowl, combine the cooked pearl barley, massaged kale, crumbled feta, thinly sliced red onion, diced cucumber, and fresh parsley.

• Pour the dressing over the mixture and toss gently to combine. The barley should be coated with the dressing, and the kale should be evenly distributed throughout the salad. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Serve:

• For added texture and crunch, sprinkle the salad with toasted almonds or sunflower seeds. These optional ingredients provide a delightful contrast to the softness of the barley and the creaminess of the feta.

• Serve immediately for a fresh, vibrant meal, or let the salad chill in the fridge for 30 minutes to allow the flavors to meld together.