2 cups cooked barley
1 cup diced English or Persian cucumber
1 cup halved cherry tomatoes
1/2 cup roughly chopped Italian parsley
1/4 cup minced shallots
1 teaspoon dried peppermint
3 1/2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 tablespoons olive oil or lemon olive oil
Salt and pepper
1/2 cup crumbled Feta