Greek Chicken and Barley Salad is an absolute staple in our house from spring until the early fall. An easy, crowd pleasing recipe, it is filled with fresh, colorful veggies and topped with tangy feta and salty kalamata olives. Shredded chicken rounds out the salad and really makes it a perfect one dish meal. The best part? It can be put together in about 40 minutes when using one or two quick short cuts and is perfect for toting along to work or school or even bringing to a neighborhood gathering. In the summer, all of the ingredients (with the exception of the barley, which I buy in bulk and keep on hand in the pantry) can be found at my local farmer’s market or in my herb garden, which makes it even more fun to make. Even my somewhat vegetable averse husband loves it and usually requests I make it at least once a week in the summer. I consider that a major win….