Dressing:
1/4 cup vegetable oil
2 Tbs. red wine vinegar
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Salad:
2 cups warm cooked barley (1/2 cup raw)
1 cup each diced green and red pepper (2 lg.)
4 flat anchovy fillets, drained and minced (optional)
1/3 cup sliced red onion rings

Whisk dressing ingredients in large bowl.

Add remaining ingredients; toss to coat and mix.
Let stand at room temperature 30 minutes for flavors to blend.
serve with fish or chicken

Makes 4 side dish servings