Cook the barley according to the package instructions. Meanwhile, cut all the vegetables into small pieces and place them in a salad bowl. Season to taste, but use only a little oil. Add the tuna and, once cooked, the well-drained barley.

Once the mixture is lukewarm, add the cubed cheese and a tablespoon of mayonnaise to help keep the barley salad moist and flavorful throughout the day.

Separately, make the sauce for those who want extra freshness: combine the well-drained cucumber with Greek yogurt, garlic powder (or crush a garlic clove in a mortar), a tablespoon of vinegar, juice of half a lemon, a teaspoon of sugar, and a teaspoon of salt. A few mint leaves are also delicious!