In a medium saucepan, heat oil over medium heat. Add shallot to saucepan; cook until tender, stirring occasionally. Carefully add broth. Bring to boiling. Stir in barley, dried tomatoes and oregano. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender. Remove from heat.
Let stand for 5 minutes before serving. Sprinkle with cheese.