• 2 cups Barley, cooked
• 1 large shallot, minced
• 2 thin medium zucchini, cut into very thin slices
• 16 to 20 cherry tomatoes, cut into ¼" thick rounds
• 2 tablespoons chopped fresh basil
• 1 clove garlic, minced
• ¼ teaspoon salt
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon strong beef stock
• ¼ cup olive oil

     Combine the cooked barley with the shallot, zucchini, tomatoes and basil in a serving bowl. Toss gently to mix.

     Using the back of a spoon, mash the garlic and the salt in a small bowl until a paste is formed. Whisk in the mustard, lemon juice, vinegar, beef stock and olive oil. Pour over the salad and toss gently to mix. Let stand 15 to 20 minutes before serving.