| 1 cup | Pearl barley |
| 5 cups | Fat-free vegetable or chicken broth, or water |
| 2 t | Fresh lemon juice or more to taste |
| 2 | Teas olive oil |
| 2 | Teas dried oregano |
| 1 cup | Diced vine-ripened tomatoes |
| 1 cup | Diced cucumber, skin on |
| 1 | Medium carrot diced |
| 1 | Medium onion minced |
| 1/2 cup | Fresh parsley leaves, chopped |
| | Salt and pepper to taste |
Combine barley and broth in a large saucepan. Set pan over high heat and bring to a boil. Reduce heat to low, cover and cook 45 minutes until barley is tender.
Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil and oregano and toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled
Serving size is 1-1/2 cups