Barley With Green Tahini Vinaigrette

Yield: 4 servings
Calories: 358
Theme: Lunch
Rating:  This recipe has not been rated


  • 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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