Barley Salad with Lentils & Zucchini

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Barley Salad with Lentils & Zucchini

This hearty yet refreshing salad is packed with chewy barley, protein-rich lentils, crisp zucchini, crunchy pistachios, and fresh dill, all tossed in a zesty lemon-pepperoncini dressing. It’s the kind of dish that works equally well for meal prep lunches, a summer potluck, or a light dinner. Serve warm or at room temperature for maximum flavor.
My Notes:
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Meal Type: Dinner, Lunch, Salad, Salads
Special: 10 Ingredients or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Lemons, Lentils, Zucchini
Servings: 6
Ingredients
  • 1 cup(s) pearl barley (see notes for gluten-free option)
  • 1 cup(s) cooked lentils any kind, drained and rinsed (I used canned)
  • 6 tablespoon(s) olive oil (see notes for oil-free option)
  • ¼ cup(s) lemon juice (about 1 1/2 lemons)
  • ⅓ cup(s) sliced pickled pepperoncini (6–8 peppers)
  • 1 lb(s) zucchini trimmed and sliced into ¼-inch half-moons (about 3 medium)
  • ½ cup(s) shelled pistachios roughly chopped
  • 3 green onions thinly sliced
  • ½ cup(s) fresh dill roughly chopped
  • ½ teaspoon(s) salt or to taste
  • ½ teaspoon(s) black pepper or to taste
US Customary - Metric
Instructions
  • Cook the barley: Bring a medium pot of salted water to a boil. Add the barley and cook until tender but still slightly chewy, about 25–30 minutes. Drain well and set aside to cool slightly.
  • Make the dressing: In a large mixing bowl, whisk together the olive oil, lemon juice, pepperoncini, salt, and pepper.
  • Prep the zucchini: Slice the zucchini into ¼-inch half-moons and toss directly into the dressing. The acid in the lemon juice will lightly soften the zucchini while keeping it crisp and fresh.
  • Assemble the salad: Add the lentils, cooked barley, pistachios, and green onions to the zucchini mixture. Toss well until everything is evenly coated.
  • Finish and serve: Stir in the dill just before serving. Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed. Serve warm or at room temperature.
Notes
Meal prep friendly: Keeps in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits.
Flavor boost: If you want extra zing, add a teaspoon of Dijon mustard to the dressing.
Nut-free option: Swap pistachios for roasted pumpkin seeds or sunflower seeds.
Make it a main: Top with marinated tofu, tempeh, or your favorite vegan protein for a more filling dinner.
Gluten-free option: Swap the barley for quinoa or brown rice.
Oil-free option: Instead of olive oil, make the dressing with ¼ cup (60 ml) aquafaba (the liquid from a can of chickpeas) or vegetable broth. Whisk it with the lemon juice and pepperoncini for a lighter, tangy dressing. You could also blend the dressing with a spoonful of tahini for creaminess, but that will change the flavor a bit.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 354kcal | Carbohydrates: 39g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 208mg | Potassium: 582mg | Fiber: 10g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 3mg
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