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

1. Cook the Barley

Place the barley in a fine-mesh sieve and rinse under cold running water until the water runs clear. In a medium pot, add rinsed barley, two cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until the barley is tender and the water has been absorbed.

2. Prepare the Pickled Onions

In a small saucepan, combine one cup of rice vinegar, a half cup of water, and a half cup of sugar. Bring to a boil, stirring until the sugar dissolves. Place the sliced red onions in a heatproof bowl. Pour the hot pickling liquid over the onions, and place a piece of paper towel over the bowl to ensure they are submerged. Let sit at room temperature until cooled, then transfer to the refrigerator.

3. Make the Dressing

In a blender, combine the mayonnaise, buttermilk, avocado, lime juice, parsley, cilantro, chives, and 1 microplaned garlic clove. Blend until smooth and creamy.

4. Dress the Salad

In a large bowl, gently mix the cooked and cooled barley with the pickled onions (to taste), Kalamata olives, and half of the Green Goddess dressing. Just before serving, fold in the crumbled feta cheese. Taste and adjust seasoning with salt and pepper if needed or add more of the dressing.