One of the advantages of a full-fat cheese is that it melts nicely; but in cold dishes (like this salad) where meltability is not an issue, you can use a lower-fat cheese with no sacrifice and the health benefits are obvious. If you prefer, substitute quick-cooking barley for the pearl.
Makes 4 servings
1½ cups pearl barley
¾ teaspoon salt
4 teaspoons vegetable oil, such as olive or canola oil
1 red bell pepper, cut into ½-inch squares
1 medium red onion, coarsely diced
3 cloves garlic, minced