I had some cooked pearl barley on hand after making some lemon barley water (a very refreshing British beverage). I decided to turn it into a salad. I combined it with the flavors of one of my favorite pizzas. The mildly chewy, slightly earthy barley became a perfect backdrop for some juicy grapes, crunchy walnuts, and herbaceous rosemary. The whole thing is bound together with mayonnaise lightened a bit with sherry vinegar and olive oil.

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