Barley Salad

Our garden's first harvest was peas and strawberries, and now, despite the unseasonal chill weather, some plants are gifting us their bounty. Some cauliflower, zucchini and my favorite summer squash - scallop or pattypan squash as they are called - were ready to be picked and I wanted to use them right away for this fairly healthy summer salad with barley and sautéed vegetables.

This is a very simple salad: pan-roasted or sautéed fresh garden veggies, with some cooked barley, flavored with a cool dressing of lemon juice and olive oil, with salt and pepper.

1. Sauté the onions, summer squash and zucchini with some balsamic vinegar, salt and pepper till caramelized on the outside;
2. cook some collard greens in lemon juice & water, with some salt;
3. cook the barley in some vegetable broth (can use chicken broth or even water+bullion cubes if handy) - one part barley with 3 parts liquid.

This can be served hot or cold. I like it cold in summer, so, I tossed them together and let them sit together for a few hours before serving so the flavors develop well.