The cranraisins would have been a nice touch, I think, but I didn't have any on hand. So since I followed the recipe pretty much exactly (substituting only some sambal olek for the jalapeno and Joanne Stepaniak's Betta feta for the feta cheese), I'll just link you over there.
But man, this was good. I so get what Katee is saying about the fresh taste. The arugula makes this dish, with its slightly bitter, smoky flavour. Here's the drained, rinsed barley in the dressing:
A weeknight supper salad ready in approximately 45 minutes (unless you have cooked barley around, in which case it's practically instant). I loved it.