Heat 1 tablespoon olive oil in a small skillet over medium high heat. Sauté the barley in the olive oil, until browned and toasted. Remove from heat and set aside.

Pour the 1/2 cup water into a small saucepan, with a pinch of salt and bring to a boil. Pour in the quick cooking barley, cover and simmer for 10-15 minutes until liquid is absorbed and barley is cooked through. Remove from heat, set aside to cool.

In a small skillet, heat 1 tbsp olive oil over medium high heat. Add the sliced zucchini and fry on each side until golden brown. Remove to a paper towel lined place, sprinkle with salt and pepper and cool.

Pour the vinaigrette and 1 tbsp oil into the bottom of the mason jar. Add tomatoes, barley, zucchini then bell pepper on top. Seal and refrigerate until serving.