Barley Salad with Green Goddess Dressing, Pickled Onions, and Feta

1. Cook the Barley

In a medium pot, combine the pearl barley, vegetable broth, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook until the barley is tender but still has a bit of chew, about 30-45 minutes. Drain any excess liquid and let the barley cool to room temperature.

2. Pickle the Onions

In a small pot, combine rice vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar dissolves. Place the sliced red onions in a heatproof container. Pour the hot pickling solution over the onions and let them sit until cooled to room temperature. The onions can be refrigerated and stored for up to two weeks.

3. Prepare the Green Goddess Dressing

Add mayonnaise, buttermilk, avocado, lime juice, parsley, cilantro, chives, and microplaned garlic to a blender. Blend until smooth and creamy. Season with salt and pepper to taste.

4. Assemble the Salad

In a separate bowl, mix diced cucumber, cherry tomatoes, and red bell pepper with a pinch of salt. Let sit for 10 minutes, then drain off any excess moisture. In a large bowl, toss the cooled barley with the seasoned vegetables, pickled onions, shallots, and half of the chopped herbs. Add the Green Goddess Dressing to the barley mixture and mix until everything is well coated. Gently fold in the crumbled feta and chopped olives.

5. Finishing Touches

Before serving, add the remaining chopped herbs, and season with salt and freshly ground black pepper to taste. Divide the salad between two plates, garnish with additional herbs if desired, and enjoy immediately for the freshest taste.