Greek Barley Salad

• 2 cups cooked pearl or regular barley (about 3/4 cup dry barley)
• 200 g feta cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1 large cucumber, diced into bite-sized pieces
• 1 red pepper, diced into bite-sized pieces
• 1 cup regular or garlic-stuffed green olives, halved
• 1 cup diced red onions

For the Greek dressing

• 1/3 cup olive oil
• 1/2 tbsp dried oregano
• 1 1/2 tsp salt
• 1/4 tsp pepper
• juice of one lemon
• 1/2 tbsp red wine vinegar
• 2 garlic cloves, pressed