Creating Pearl Barley Salad With Fresh Summer Vegetables is simple when you follow these steps:

1. Rinse the Pearl Barley: Rinse 1 cup of pearl barley under cold water to remove any impurities.
2. Cook the Barley: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed barley, reduce heat to low, and cover. Simmer for about 40-45 minutes, or until the barley is tender but chewy.
3. Prepare the Vegetables: While the barley is cooking, chop and prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and parsley.
4. Drain and Cool Barley: Once the barley is cooked, drain any excess liquid. Let it cool for about 5-10 minutes.
5. Combine Ingredients: In a large mixing bowl, add the cooled barley, cherry tomatoes, cucumber, bell pepper, corn, red onion, and parsley. If using, add the crumbled feta cheese.
6. Dress the Salad: Drizzle 2 tablespoons of olive oil and 1 tablespoon of lemon juice over the salad. Season with salt and pepper to taste.
7. Toss Salad: Gently toss all the ingredients until well combined. Ensure everything is coated with the dressing.
8. Chill and Serve: Allow the salad to sit for about 30 minutes in the refrigerator to let the flavors meld. Serve chilled or at room temperature.

This straightforward approach will guide you to create a delightful pearl barley salad everyone will enjoy!