I love to make a large batch of light salads during that summer that I can pack up for a picnic at a moments notice, or pull out of the fridge for a quick lunch!  I love pairing barely with some fresh vegetables including spring peas, and olives.  Drizzled with a light vinaigrette, it is the perfect summer salad!

{Barley salad with olives, spring peas, cucumbers and grape tomatoes}

serves 4

4 cups barley cooked according to package directions
1 red pepper, diced
1/2 cucumber, peeled and diced
3 stalks green onions, chopped
1 cup sliced olives
1 cup spring peas, fresh or frozen and thawed
1 cup grape tomatoes, sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
salt and fresh ground pepper to taste

Mix and place in fridge for 30 minutes then serve.

Enjoy!