In a medium pot, bring 3.5 cups of water to a boil. Add barley, return to a boil, then reduce the heat to medium-high, and cook uncovered for 25 – 30 minutes, until the barley is soft. Drain off any remaining cooking water and transfer to a medium bowl. Fluff the barley with a fork and set aside to let it cool.
In a mason jar, combine the olive oil, lemon juice, maple syrup, ground sumac, preserved lemon, kosher salt and black pepper. Put the lid on the mason jar and shake until the dressing is emulsified.
Add the feta, dill or parsley, mint, pomegranate seeds, almonds and to the cooled barley, 5 – 6 tablespoons of dressing and stir to combine. Taste and add more dressing to taste.
Finally add the feta, pomegranate seeds and toss to combine. Serve and enjoy!