1large tomato, diced, or 1 cup halved grape tomatoes
125 ml crumbled feta
30 ml finely chopped mint or 1 Tbsp (15 mL) chopped fresh oregano
125 ml canola oil
75 ml balsamic vinegar
15 ml maple syrup or brown sugar
10 ml grainy mustard
1garlic clove, finely crushed
In a medium saucepan of boiling water, cook barley and lentils for 40 minutes, until both are tender. Drain well in a colander and set aside to cool completely. Lentils and barley can be cooked ahead and refrigerated for up to 3 days before finishing salad.
In a large bowl, toss barley, lentils, parsley, cucumber, tomato, feta and mint. In a small bowl or jar, whisk or shake together canola oil, vinegar, maple syrup, mustard, and garlic and drizzle over salad to taste. Toss to coat.