Ingredients for 6 servings:
1. 2 tablespoons olive oil
2. 1/4 cup balsamic vinegar
3. 1 teaspoon Dijon mustard
4. 2 1/4 cups vegetable broth or 2 1/4 cups chicken broth
5. 1 cup pearl barley or 1 cup hulled barley
6. 1/2 cup sun-dried tomato, cut up small
7. 3 green onions, chopped
8. 1/2 of a red bell pepper, chopped
9. 1/2 of a yellow bell pepper, chopped
10. 1 teaspoon dried oregano
11. 1/4 cup crumbled feta cheese

Directions:
1. Cook the barley in the broth along with the chopped sun-dried tomatoes for about 30-40 minutes, until the liquid is absorbed and the barley is tender. Allow to cool to room temperature.
2. Mix the oil, vinegar and mustard thoroughly.
3. Add the remaining ingredients to the barley mixture (green onions through feta cheese), stir, and then add the oil and vinegar mixture, stirring again.
4. Add salt and pepper if needed for your taste.
5. Variations:
6. •Serve on a bed of torn romaine with some chicken for a main dish.
7. •Add toasted pine nuts.
8. •Use fresh tomatoes instead of sun-dried, if you have good tomatoes available.
9. •Use fresh oregano (1 Tbsp instead of 1 tsp) if you have fresh herbs available.
10. For vegetarian use only the vegetable broth.