Instructions

1. In a medium saucepan, combine the barley and chicken stock with some salt and pepper. Bring the barley to a boil, then cover and turn the heat down to slow. Let to barley cook on low for 10 minutes with the lid on. After 10 minutes, turn the heat off, but keep the lid on. Let the barley steam in the pan for 5 more minutes. Taste the barley and make sure it\'s cooked to your liking and then drain it. Put the cooked barley in a bowl to cool.
2. While the barley is cooling you can make the dressing. Simply combine the lemon juice, minced shallots, Dijon, honey, salt and pepper. Whisk everything together and then slowly drizzle in the oil while whisking. When the dressing has come together, taste it to adjust any necessary seasonings, and then pour on top of the barley. Mix the barley with the dressing to combine all the flavors.
3. When the barley has cooled, add in the chopped tomatoes, scallions, olives, artichokes, and feta. Toss everything to combine. Lastly, add in the chopped basil and arugula and toss again. Taste the barley salad to adjust any seasonings- you may need to add some salt and pepper. Chill the salad and enjoy all week long! I like to serve mine topped with some extra basil and feta but that is completely up to you!