Rinse the Barley in a strainer under cold water until the water runs clear.
Place the Barley in a large saucepan, cover with about 2 to 3 inches of water, season with salt, and bring to a boil over medium-high heat about 15 to 20 minutes.
Strain the barley and transfer it to a large bowl. Let sit at room temperature until cooled, about 25 minutes. Add the tomatoes, olives, measured lemon juice, and olive oil. Season with salt and pepper and stir to combine. If you choose, fold in the cheese. Taste and add more salt, pepper, or lemon juice as needed.
Ingredients: 2 cup Barley
3 medium tomatoes, cored and large dice
3/4 cup mixed olives, pitted and coarsely chopped
5 teaspoons freshly squeezed lemon juice, plus more as needed
2 tablespoons olive oil
Freshly ground black pepper
1tbsp spoon Kissan Tomato twist