Barley Corn And Cherry Tomato Salad Recipe

Ingredients for Barley Corn And Cherry Tomato Salad

• 1 cup barley
• 1 teaspoon salt (plus more to taste)
• White Wine Vinegar
• Basil Leaves
• Olive Oil
• Corn Kernels
• Cherry Tomatoes

How to Make Barley Corn And Cherry Tomato Salad

1. Bring 4 cups of water to a boil in a medium saucepan. Add 1 teaspoon of salt.
2. Add 1 cup of barley to the boiling water. Reduce heat to low, cover, and simmer for 40 minutes, or until tender.
3. Drain the barley in a fine-mesh sieve and rinse under cold water until cool. Drain well.
4. While the barley cooks, prepare the dressing: In a blender, combine 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 cup packed fresh basil leaves, and 1/4 teaspoon salt. Blend until smooth and emulsified.
5. In a large bowl, combine the cooked barley, 2 cups of fresh or frozen corn kernels, and 2 cups of cherry tomatoes, halved or quartered if large.
6. Pour the dressing over the barley mixture and gently toss to combine.
7. Cover the salad and chill in the refrigerator for at least 1 hour to allow the flavors to meld. (Can be made up to 1 day in advance.)
8. Before serving, gently stir in the remaining cherry tomatoes (if using some for garnish) and taste, adjusting seasoning as needed.