Warm Barley Roasted Zucchini Ribbon (Printable Version)

Wholesome Mediterranean barley bowl with roasted zucchini ribbons, fresh herbs, and bright lemon dressing.

# Ingredient List:

→ Grains

01 - 1 cup pearl barley
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 2 medium zucchini
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon freshly ground black pepper

→ Dressing

08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - Zest of 1 lemon
11 - 1 teaspoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and pepper, to taste

→ Garnishes

15 - 1/4 cup fresh parsley, chopped
16 - 1/4 cup crumbled feta cheese (optional)
17 - 2 tablespoons toasted pine nuts

# How to Make It:

01 - Rinse barley under cold running water. Combine barley, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 30–35 minutes until tender. Drain any excess water and set aside to cool slightly.
02 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
03 - Using a vegetable peeler or mandoline, slice the zucchini into thin ribbons. Arrange ribbons and halved cherry tomatoes on the prepared baking sheet. Drizzle with olive oil, sprinkle with black pepper, and toss to coat evenly. Roast for 10–12 minutes until the zucchini is just tender and the tomatoes are slightly blistered. Remove from the oven and let cool briefly.
04 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
05 - In a large serving bowl, combine the warm barley, roasted zucchini ribbons, and cherry tomatoes. Pour the dressing over the top and toss gently to coat everything evenly.
06 - Top with chopped parsley, crumbled feta if using, and toasted pine nuts. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast of warm, chewy barley against barely roasted zucchini ribbons will make you rethink everything you thought you knew about salad.
  • It holds up beautifully in the fridge overnight, which means you basically get two meals from one effort.
  • That lemon honey dressing pulls every single ingredient together without overpowering any of them.
02 -
  • If you add the dressing to cold barley it will sit on the surface instead of absorbing into the grains, so always dress while warm.
  • Overcooked barley turns into a gummy paste, so start checking at the 28 minute mark and drain immediately once it is tender.
03 -
  • Toast pine nuts in a dry skillet over medium low heat and shake the pan constantly because they burn without warning and burned pine nuts taste genuinely bitter.
  • Slice the zucchini ribbons at a slight diagonal rather than straight down to get wider, more dramatic pieces that look beautiful on the plate.

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