Cook the Barley: In a medium saucepan, bring 3 cups of water or vegetable broth to a boil. Add the rinsed barley and a pinch of salt. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the barley is tender but still slightly chewy. Drain any excess liquid and let cool to room temperature.

Roast the Bell Peppers: Preheat your oven to 425°F (220°C). Place whole peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until the skins are charred and blistered. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds, and slice into thin strips.

Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until well combined.

Assemble the Salad: In a large mixing bowl, combine cooked barley, roasted pepper strips, red onion, parsley, and mint. Drizzle the dressing over the mixture and toss gently to coat.

Add Feta and Nuts: Add crumbled feta and toasted pine nuts or almonds, then toss lightly again to distribute evenly.

Adjust Seasoning and Serve: Taste and adjust salt, pepper, or lemon juice to your preference. Serve warm, at room temperature, or chilled.