2 tablespoons lemon juice 1 tablespoon Dijon mustard Pinch plus 1/2 teaspoon sea salt, divided 2 tablespoons sherry vinegar or 1 tablespoon apple cider vinegar plus 1 tablespoon umeboshi vinegar 1 tablespoon minced shallot 1/4 cup olive oil 5 cups water 2 cups pearl or hulled barley 2 bay leaves 2 tablespoons chopped fresh oregano or 2 teaspoons dried and crumbled 1/3 cup pitted and chopped kalamata olives 1/3 cup drained capers 1/2 cup toasted pine nuts 1/4 cup finely chopped green onions

Step 1 To make the dressing, combine the lemon juice, mustard, pinch sea salt, vinegar, shallot and olive oil in a medium bowl and set aside.

Step 2 To prepare the salad, bring the water to a boil in a large saucepan. Add the barley with the remaining salt and bay leaves. Simmer until the barley is tender and all of the water is absorbed, 45 minutes to 1 hour total cooking time. Remove from heat and cool.

Step 3Place the barley in a large bowl, and stir in the dressing and oregano. Cover and chill for about 2 hours or until ready to serve. Before serving, gently stir in the olives, capers, pine nuts and green onions.

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