Mediterranean Barley Salad Salad: 2 cups vegetable broth, low-sodium canned, or homemade 1 cup barley 1 teaspoon extra-virgin olive oil 1 teaspoon kosher salt 1/2 cup chopped Kalamata olives 2 medium tomatoes, diced 1/2 English cucumber, diced 2/3 cup chopped flat-leaf parsley Dressing: 1/2 cup fresh lemon juice 1/4 teaspoon kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool. Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve. Orange, Pine Nuts, & Raisins Bulgur Salad 1 1/2 cups fine bulgur (available in most supermarkets or in natural food shops) 1 1/2 cups hot water 3 tablespoons lemon juice 3 tablespoons orange juice 1 tablespoon grated orange rind 3 medium oranges 1/3 cup olive oil 4 scallions, chopped 1/3 cup chopped fresh mint leaves 1/3 cup chopped fresh parsley leaves 1/3 cup pine nuts, toasted 1/3 cup raisins Salt and pepper, to taste In a large bowl combine bulgur, water, lemon juice, and orange juice and rind. Tightly cover with plastic wrap and let mixture stand, at room temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with a fork. While bulgar is soaking, with a serrated knife, cut away peel and pith from oranges. Cut sections free from membranes and add to bulgur with remaining ingredients. Season salad with salt and pepper, stirring well. Let salad stand, covered, for 30 minutes before serving.