1 cup pearled barley
2 1/2 cups water
Pinch sea salt
1/2 cup kalmata olives, pitted
1 bunch fresh dill, minced
1 cup chopped, fresh watercress
1/2 cup quartered artichoke hearts

DRESSING:
1/3 cup olive oil
1/2 tsp. sea salt
2 Tbsp. fresh lemon juice
Black pepper, to taste

Place barley, water and sea salt in a saucepan.  Bring to boil uncovered, then cover and simmer on low for one hour, or until fluffy and tender. Transfer barley to a large bowl to cool.  Combine dressing ingredients.  Adjust seasoning to taste.  Add to barley, along with olives, dill, watercress and artichoke hearts.   

Serves 4