1 cup Barley (or Farro), dry
¼ cup Olive oil
juice from 1 small lemon
zest from ½ small lemon
2 Large handfuls spinach leaves
1 Medium watermelon radish, trimmed and sliced thin
5-6 Basil leaves, chopped
4 oz feta, crumbled
Cook barley, or farro, according to packaging instructions. Let cool completely.
In a small bowl or jar, whisk together olive oil, lemon juice, and lemon zest.
Combine spinach and cooked barley in a large bowl. Pour dressing on top and toss. Add watermelon radishes, basil leaves, and feta. Toss well and serve.
Picture and recipe adapted from: https://food52.com/recipes/39585-watermelon-radish-and-spinach-salad