1. Boil the barley, cook until tender and drain. Keep the water aside to make vegetable stock.

2. In a nonstick pan, heat the olive oil, add the chopped onion and cook until soft. Then add the mushed garlic, dried tomatoes, and cherry tomatoes and cook until soft.

3. Add the barley and vegetable stock and season to taste with salt, white pepper and chopped oregano leaves. Reduce the stock like a risotto.

4. Serve in a bowl and put small chunks of feta cheese and oregano leaves for added Mediterranean flavor.