Start by slicing the medium courgette and halving the cherry tomatoes for fresh, vibrant bites. If you're using canned chickpeas, drain and rinse them to remove excess salt.

In a large bowl, mix together the cooked pearl barley, sliced courgette, cherry tomatoes, and drained chickpeas.

In a small bowl, whisk together the olive oil, minced garlic, aged balsamic vinegar, salt, pepper, and a pinch of sugar.

Pour your freshly made dressing over the salad mixture and gently toss to ensure all ingredients are coated evenly.

Finally, garnish the salad with fresh basil for an aromatic finish before serving.