This salad is great whether served at room temperature or chilled in the refrigerator.
Bring water to boil in a medium saucepan. Add barley, return to boil, reduce heat to low, cover, and cook for 30 to 45 minutes or until barley is tender and liquid is absorbed.
Meanwhile, combine olive oil, lemon juice, vinegar, oregano, and salt. Once barley is cooked evenly pour mixture over the barley and cool to room temperature.
Gently stir in onions, basil, tomatoes, bell pepper, cucumber, and feta cheese.
By Deeli from Richland, WA
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