Breakfast salad for Meat-free Monday

 

Despite my sweet teeth, I mostly prefer savory for breakfast. If grains and veggies are not your daybreak cup of tea, try this salad for lunch or dinner. It tastes the same.I made this as a single serving but double or quadruple. It keeps well for a couple of days and travels nicely too! 

Ingredients
1/4 cup barley, cooked 
1 pickling cucumber, chopped 
Handful of cherry tomatoes, chopped 
1 tablespoon dill, chopped 
1 teaspoon olive oil
1/2 teaspoon-ish red wine vinegar 
1 oz feta, crumbled 
Salt 
Pepper 

Combine barley, pinch of salt & up to 1 cup water. Boil & reduce to simmer, cooking until it's just slightly chewy. Drain excess water if there is any. Cool slightly & combine all other ingredients. Adjust pepper, salt & vinegar to taste. I like to assemble it when it's warm. You could add red onion or chives, but even I don't indulge at breakfast. :)

 Eat - B

 

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