1 cup pitted green olives, like Castelvetrano or Frescatrano
½ small red onion, thinly sliced
¼ cup red wine vinegar
2 teaspoons ground sumac
1 teaspoon finely grated lemon zest
freshly ground black pepper, to taste
2 cups fresh herbs, roughly chopped (see notes)
Instructions
Bring a large pot of salted water to a boil. Add barley, reduce heat to medium and cook until al dente, about 35 minutes. Drain well and set aside.
In a large fry pan, combine 4 tablespoons olive oil and garlic. Cook over medium heat, stirring often, until garlic is fragrant and lightly browned, about 2 minutes. Add zucchini and season with salt. Cook, stirring occasionally, until zucchini is completely softened, about 12 minutes. Remove from heat and stir in Aleppo pepper.
Tear olives into ½" pieces and transfer to a large bowl. Add red onion, red wine vinegar, sumac and lemon zest. Season with salt and pepper and stir to combine; let sit for 10 minutes.
Add prepared barley and zucchini and remaining 2 tablespoons olive oil; toss gently to combine.
Gently fold in the herbs. Season with additional salt and pepper to taste. Drizzle with olive oil and serve at room temperature.
Notes
I used a mix of dill, oregano and tarragon.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/barley-with-zucchini-and-sumac/