In a pot of salted boiling water, cook oats for 50 to 60 minutes or until tender and just beginning to burst open (cooking time would be the same for pearl barley). Rinse under cold running water and drain well. Set aside in a large bowl. Refrigerate while you prepare other ingredients.
Cut zucchini in half lengthwise and slice thinly into half rings. In a non-stick skillet, brown zucchini in half the oil. Season with salt and pepper. Set aside on a plate. Let cool.
On a work surface, peel oranges. Cut into slices, then into small dice. Add (with juice) to the oats with zucchini and remaining ingredients. Adjust seasoning.
If you have any leftovers, this salad keeps very well for lunch the next day.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.