I made this for a neighborhood picnic last weekend. I chose it because I've really never seen anything with barley in it that wasn't soup. Turned out to be phenomenal. It was clearly the hit of the picnic. This is from an excellent little book called, Picnic. (I doubled it. Fed 20.)
2 1/2 c. vegetable stock
1 1/4 c. barley
2 large ripe tomatoes, chopped and seeded
3 scallions, minced
3/4 c. chopped red, yellow, and/or green peppers
1/2 c. minced parsley
2 T. chopped sun-dried tomatoes
1/4 c, good quality olive oil
1/3 c. red wine vinegar
salt and pepper to taste
2 oz. crumbled feta (or half a container)
Ahead of time (I made it the night before), bring the stock to a boil in a large saucepan. Add barley, cover, and cook over low heat for 30 minutes. Refrigerate.
Fluff barley in large bowl. Add tomatoes, scallions, peppers, parsley, and sun-dried tomatoes. Mix well. Pour olive oil and vinegar over the salad and stir to coat. Place in serving dish and cover top with feta. Serve at room temp or cold.