Lentil and Barley Greek-Style Salad with Tomatoes, Feta, and Capers

Directions

Combine the lentils and barley with the garlic slices and water to cover by a couple of inches, and cook until they are tender. While lentils and barley are cooking, dice tomatoes or cut the cherry tomatoes in half, thinly slice the green onions, crumble the Feta, and measure out the capers. Mix together the lemon juice, red wine vinegar, Greek seasoning, and minced garlic and then whisk in the olive oil a little at a time to make the dressing. When lentils and barley are tender, drain them well, discarding the garlic, and then combine in a bowl large enough to fit all the salad ingredients. Let lentils and barley cool for about 20 minutes, then stir in enough dressing so they’re well moistened. Add the diced tomatoes, green onions, feta, and capers and gently combine. Serve salad slightly warm or at room temperature. I usually never refrigerate tomatoes, but this salad was still very good after it had been refrigerated. Let salad come to room temperature and re-moisten with the leftover dressing after refrigerating if desired.