Make the barley: Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool. Best made couple hours ahead of time to ensure it cools

Make the salad: Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.

Make the dressing: Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.