Mediterranean Barley Salad

I made this based on a recipe in a Forks Over Knives magazine. I didn't have all the same ingredients so this is my version. Jack thinks the barley is kind of bland, so I would suggest cooking it in no-sodium added vegetable broth instead of water. I do like the overall flavors and you could always substitute for things you have at home. This can be served as a main dish salad or as a side dish.

• 1 cup dry barley
• 1 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1 can quartered artichokes, drained
• 1 medium shallot, finely chopped (1/4 cup)
• 1/3 cup Kalamata olives, sliced
• 2 tablespoons fresh oregano
• 2 cups grape tomatoes
• 2 tablespoons red wine vinegar
• 1/4 teaspoon crushed red pepper

Cook the barley according to package directions. When done drain and run cold water over the barley. Let sit to drain well.

While the barley is cooking prepare all of the veggies (through oregano). Put the prepped veggies in a large bowl.

As soon as the barley comes off the heat, add the cherry tomatoes to a nonstick skillet and cook over medium-high heat 7-9 minutes until they're blistered and beginning to pop. Stir occasionally.  Remove from heat and add the vinegar and red pepper.

Toss the barley and tomatoes with the vegetables in your large bowl.

Enjoy!!!!