- 3 teaspoons kosher salt
- ¾ cup pearl barley
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cups plum tomatoes, diced (10-12 tomatoes)
- 1 cup chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh rosemary
- Bring 4 cups water to a boil in a large saucepan over high heat. Add 2 teaspoons of the salt and the barley. Stir, reduce the heat to medium, and cook until the barley is tender, about 40 minutes.
- Drain the barley, rinse it under cold water, drain again, and place it in a large mixing bowl. Add the remaining salt, the olive oil, lemon juice, tomatoes, and herbs and toss. Refrigerate for at least 2 hours.