Bring a medium pot of water to a rolling boil. Add the barley. Boil the barley, like pasta, for 25-30 minutes, or until the barley is tender but still has some firmness and chew (not mushy). Drain the barley well. Allow it to cool for at least 15 minutes, or transfer it to an airtight container and allow it to cool in the fridge for up to 48 hours before proceeding with the recipe.
In a large mixing bowl, combine the cooked barley, tomatoes, cucumber, mint, parsley, romaine, and olives or capers if using. Drain the tofu feta of its marinade and add the cubes.
In a small mixing bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour this dressing over the salad ingredients, and toss gently, until everything is well combined. Serve with pita wedges, if desired.