Cook barley on stove top. I cook it like rice with a 2:1 water to grain ratio.
While barley is cooking, chop zucchini & saute in pan with olive oil for about 3-4 minutes just to take the "rawness" out.
Slice tomatoes in half.
Prepare dressing in a small bowl by whisking together lemon juice, olive oil and salt & pepper. Combine zucchini, tomatoes and feta cheese in medium bowl.
Once barley is fully cooked, drain and let cool for a few minutes.
Once slightly cooled, add it to the bowl with the vegetables and feta.