Preheat oven to 375F.

Boil barley in boiling water until tender (about 30 minutes).

Toast walnuts in the oven until golden (about 7 minutes).

Chop parsley.

Dice celery and radicchio into 1/4-inch pieces.

Peel, core, and dice pear into 1/4-inch pieces.

Drain barley in a sieve.

Transfer barley to a bowl.

Add feta, toasted walnuts, parsley, celery, radicchio, and pear to the barley.

Dress with lemon juice, olive oil, salt, and pepper to taste.

Toss the salad until well combined.