The rush is over - summer salads

Well it is the end of June. The tomatoes have slowed down and I have made my last batch of gazpacho for the season. One of my favorites in the summer are salads made with fresh herbs, grains and veggies. Here are a couple. You can mix and match these ingredients to taylor to your tastes and what you might have in the fridge.

Tabbouleh

2 cups Cooked bulgur wheat
1/2 cup chopped mint
1 cup chopped parsley
2 tomatoes chopped
1 cucumber, peeled, seeded and chopped
1 can garbanzo beans
1 chopped avocado
1/2 crumbled feta
1/3 cup lemon juice
1/4 cup olive oil
salt and pepper
Combine all ingredients thru the feta, combine lemon juice, olive oil and salt and pepper. Add to salad and mix. Serve

Greek Barley Salad
1/2 cup barley
1 1/2 cup broth (beef or chicken or vegetable)
20 pitted kalamata olives pitted and chopped
20 cherry tomatoes halves
1 cucumber peeled, seeded and chopped
6 green onion chopped
1/2 cup feta cheese crumbles
lemon peel
1/3 cup lemon juice
1/4 cup olive oil
salt and pepper
In med saucepan combine barley, broth and a 1/2 teaspoon salt. Bring to a boil, cover reduce heat and cook for 40 minutes until all liquid is absorbed. Cool.
Add remaining ingredinets through lemom peel. Combine lemon juice, olive oil and salt and pepper. Add to salad and mix. Serve