Susan Abbanat's Barley, Lentil & Fennel Salad

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3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar, or more to taste

1 large clove garlic, minced

1/4 teaspoon dried oregano

Pinch ground fennel seed

1/2 fennel bulb, halved again, cored, and diced

1/2 cup pearl barley

1/2 cup green lentils

3 ounces feta cheese, crumbled

Kosher or sea salt

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