Cook the barley. Rinse 1 cup of pearled barley under cool water. Add it to a pot with 3 cups water or broth and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, until tender with a pleasant chew.

Drain and cool. Drain any excess liquid. Spread the cooked barley on a tray or large plate to cool faster. You can also toss it with a teaspoon of olive oil to prevent clumping.

Prep the vegetables. Halve the tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Halve and pit the olives if not already done. Chop the parsley and mint.

Make the dressing. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, honey (if using), salt, and pepper. Taste and adjust the acidity and seasoning.

Combine the salad. In a large bowl, add cooled barley, tomatoes, cucumber, bell pepper, onion, olives, parsley, and mint. Pour in the dressing and toss gently until everything is coated.

Add feta (optional). Fold in crumbled feta. Taste and add more lemon, salt, or pepper as needed.

Rest and serve. Let the salad sit for at least 15–30 minutes so the flavors meld. Serve at room temperature or chilled.