Barley, Grape Tomato, and Arugula saute

Bring water and 1/2 tsp salt to a boil in a saucepan. Add barley; cover, reduce heat to low and cook until water is absorbed and barley is tender but still a nice bite to it, about 30 to 35 min. Remove from heat and set aside.

Heat 1 tsp. oil in a medium skillet. Add tomatoes and garlic; saute until tomatoes start to soften and release their juices about 1 to 2 min.

Add barley, remaining 1/4 tsp salt and pepper; reduce heat to medium until tomatoes soften about 2 to 3 min.

Stir arugula; toss over medium heat until wilted, about 30 seconds. Remove from heat; stir in remaining 1/2 tsp. oil and lemon zest.