2 cups water
1/2 cup uncooked pearl barley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
2 cups finely chopped seeded tomato
1 cup thinly sliced spinach
1/2 cup finely chopped green bell pepper
1/2 cup chopped seeded peeled cucumber
1/2 cup (2 ounces) diced part-skim mozzarella cheese
1/4 cup finely chopped pepperoncini peppers (I left these out)
2 teaspoons dry oregano
Bring 2 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer 45 minutes. Drain and rinse with cold water; drain.
Combine the juice, oil, and salt in large bowl; stir well with a whisk. Add barley, tomato, and remaining ingredients; toss gently to coat.
Makes approximately 5 cups (4-5 servings)