1 1/2 cups pearl barley 1 pinch salt 1 medium sized zucchini, finely diced 1/4 cup extra-virgin olive oil 1/4 cup tahini, stirred 1/4 cup white balsamic vinegar 1/2 cup chopped scallions, white and green parts 1 small jalapeño, seeded 1 garlic clove 1/2 cup chopped green olives 2 tbsp chopped drained capers 1/2 cup fresh cilantro leaves
Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.
Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds.
Cool in ice water. Drain well and set aside.
In a food processor, combine the oil, tahini, vinegar, scallions, jalapeño and garlic.
Process until you have a smooth, thick green dressing.
The mixture will thicken to a paste in the food processor.
Add about 1/4 cup very hot water to thin.
In a large bowl, combine the cooked barley and zucchini, the olives and the capers.
Drizzle with the dressing and toss to coat.
Mound the salad on a platter and sprinkle with the cilantro.
Serve at room temperature.
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