Black Barley Salad

Prepare the barley the night before: soak overnight in cold water, then drain. Cover with cold water a couple of inches above the grains, bring to a boil, and simmer until tender, about 40 minutes (add water as needed). Drain, rinse under cold water, and spread on a sheet tray to cool and dry for 20 minutes.

Make the vinaigrette: grate the garlic, then stir it with the remaining ingredients (except the oil) in a small bowl. Let sit at least 1 hour, then slowly whisk in the olive oil.

Toss the cooked barley with just enough vinaigrette to coat, and let sit at least 30 minutes to absorb.

Toss in the remaining salad ingredients, then taste and season with more dressing, salt, and pepper.