For the salad:
1 cup pearl barley, cooked according to package directions
1 cup chopped artichoke hearts (I like to use marinated ones here)
3 oz sun-dried tomatoes, chopped
1/4 cup chopped fresh parsley (curley or flat-leaf)
1/4 cup crumbled feta cheese (I use fat-free feta)
For the dressing:
Juice of 1 lemon
1/2 tsp zahtar
3 Tbsp olive oil
1/4 tsp kosher salt
1/4 fresh black pepper
Combine all salad ingredients in a large mixing bowl.
In a small jar with a tight-fitting lid, combine all of the dressing ingredients. Shake the jar vigorously to emulsify (thicken) the dressing.
Pour the dressing over the salad, and toss well. Let the salad sit for 10 minutes, and toss again.
Serve at room temperature or chilled.