Barley, Corn, and Cherry Tomato Salad with Basil Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 cups medium barley |
1 teaspoon salt |
1/3 cup white-wine vinegar |
1 1/2 cups packed fresh basil leaves, rinsed and spun dry |
2/3 cup vegetable oil |
3 cups cooked fresh corn kernels (cut from about 6 ears) |
2 pints cherry tomatoes, halved or, if large, quartered |
Directions:
1. In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.
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