This is SO delicious! I made it two days ago to go with some chicken I grilled and I am eating it today for lunch. Very hearty and satisfying. Tomato, Feta, & Barley Salad Tomato, Feta, & Barley Salad Adapted from Bon Appetit via Epicurious 3 tablespoons red wine vinegar 3 tablespoons fresh lemon juice 1 teaspoon honey 1/2 cup olive oil 4 cups vegetable broth 1 1/2 cups barley 2 cups grape tomatoes, halved 1 7-ounce package feta cheese, crumbled (about 1 1/2 cups) 1 cup chopped fresh basil 1 cup chopped green onions Rinse barley, and place in a small bowl. Cover with water by about two inches, and let soak for about an hour. Drain. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Bring broth and 1/2 cup water to a boil in a large heavy saucepan. Stir in barley, reduce heat, cover, and boil until tender but still firm to bite, about 20 minutes. Drain. Transfer to large wide bowl, tossing frequently until cool. Mix tomatoes, feta, basil, and green onions into barley. Add vinaigrette (I used about half); toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Serve at room temperature.