A refreshing and flavorful Mediterranean-inspired barley salad, perfect for any occasion.
Cook the barley in a large pot with 2 cups of water until tender, about 30 minutes. Drain and let cool.
Rinse the barley under cold water after cooking to cool it down quickly and remove excess starch.
In a mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Taste the dressing and adjust the seasoning to your preference before mixing it with the salad.
Combine the cooked barley, red bell pepper, cucumber, cherry tomatoes, green onions, and dried oregano in a large bowl.
Ensure all vegetables are evenly diced for a consistent texture.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for a few minutes to allow the flavors to meld together.
Sprinkle the crumbled feta cheese on top before serving.
For a vegan option, omit the feta cheese or use a plant-based alternative.
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