Summer's end means the end of Mediterranean marinated salads for a good long while...
Here's a healthful and easy way to use the last bits of your summer produce.
Mediterranean Barley with Chickpeas and Arugula
(adapted from Cooking Light)
1 - 8.8oz package uncooked pearl barley
1 red bell pepper, chopped
1 1/2 cups sun-dried tomatoes, packed without oil
1 (15 1/2-ounce) can chickpeas, rinsed and drained
juice of 1 lemon
1/3 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup feta
lemon pepper, to season
1. Cook barley according to package directions.
2. Combine barley, bell pepper, tomatoes, and chickpeas in a large bowl.
3. Whisk together lemon juice, oil, salt, and crushed red pepper. Drizzle over barley mixture, and toss.
4. Serve over a bed of arugula and sprinkle with pistachios and lemon pepper.
**This salad stays good for several days in the fridge, I recommend nuking it for 10 seconds before you serve it to melt the dressing - then toss with arugula and pistachios each time before you serve it so they won't get soggy**