Step 1: Place 1 cup barley in a pot of 6 cups of boiling water. Simmer for 25 minutes or until barley is tender. Rinse under cold water, then drain.
Step 2: To make dressing, place the following ingredients in a screw-top jar and shake well: 1 crushed garlic clove, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 1/3 cup olive oil, ¼ cup finely chopped basil.
Step 3: In a large bowl, place barley with 1/3 cup toasted pine nuts, ½ cup pitted and halved kalamata olives, 250g punnet cherry tomatoes halved, 75g rocket.
Step 4: Add dressing, toss to combine. Serve in bowls, top with feta and season with salt and pepper.