Barley, Corn & Cherry Tomato Salad with Basil Dressing


2 cups barley

1 teaspoon salt

1/3 cup white wine vinegar

1 1/2 cups basil leaves, rinsed & spun dry

2/3 cup oil

3 cups corn kernels, cooked fresh, frozen or canned

2 pints cherry tomatoes, halved or quartered


Bring 10 cups water to a boil, stir in barley & salt, and cover and simmer until tender, about 40 minutes. Drain in a colander, rinse under cold water & drain again. In a blender, combine vinegar, basil, oil and salt to taste until the dressing is emulsified. In a very large bowl, toss barley, dressing and corn. Gently stir in the tomatoes. Cover and chill for at least one hour. May be made a day ahead, kept covered & chilled.