Pearl Barley Salad with Blood Oranges, Capers and Olives
For the salad: Place the pearl barley in a sieve and rinse with cold water. Place the barley in a pot with 750 ml (approximately 3 1/4 cup) of water. Cover and simmer over low heat until tender, about 25 minutes. Drain and allow to cool.
Peel and dice the onion. Remove the pits from the olives and slice. Zest 1/2 an orange. Peel the remaining oranges with a sharp knife and segment with a knife. Reserve the excess juice.
For the dressing: In a bowl, whisk the reserved orange juice with the vinegar and oil, and season with salt and pepper to taste.
For serving: In a bowl, stir the barley with the onions, olives, capers, orange segments and dressing until thoroughly combined. Serve sprinkled with the orange zest.