Irritable Bowel Syndrome Message Boards | Awesome barley salad steather!

So I finally got around to making this. It's fantastic. One question though, for anyone - what exactly is the consistentcy of barley supposed to be? It's still rather meaty, not like the melt in your mouth barley in canned soups, but then, those are canned soups. Here's the recipe (and a few modifications).

Barley Salad

4 cups cooked barley (use package directions...
basically just boil it in salted water until it's done), drained, rinsed & cooled (that's a lot. I used one cup of uncooked barley and then went easy on the sauce)
1 cup crumbled feta cheese (I used gorgonzola, soy would work too)
2 big handfuls grape tomatoes
4-5 green onions, sliced
Fresh basil, torn into pieces - as much as you like (I use about 3/4 cup loosely packed)
Chopped garlic - again, to taste. (I omitted it because I don't care for raw garlic)
3/4 cup Extra Virgin olive oil
1/4 cup balsamic vinegar
1/4 cup cider vinegar
salt and freshly ground pepper to taste

Combine the barley, feta, tomatoes, onions, basil & garlic, and set aside. Whisk together the oil, vinegars & seasonings. Pour over barley mixture and toss well. Allow to sit for at least an hour or as long as 6 hours before serving - it's fine the next day, too, but it will look a little tired.

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