Lentil and Barley Greek-Style Salad with Tomatoes, Feta, and Capers

small green or brown lentils (I used French lentils du puy, but any green or brown lentil will work.)

pearl barley (You might want to cook twice the amount of lentils and barley and freeze the extra so you can make the salad again.)

large garlic cloves, sliced

diced tomatoes or cherry tomatoes cut in half

crumbled Feta

thinly sliced green onion

capers (or less if you are not a fan of capers; could also use Kalamata olives sliced in half.)

fresh-squeezed lemon juice

red wine vinegar

Greek seasoning (I used The Spice House Greektown Seasoning; Greek seasoning has garlic, dried lemon, oregano, salt and pepper.)

minced fresh garlic

extra-virgin olive oil