Barley, Corn, and Cherry Tomato Salad with Basil Dressing

prep time: 10
cook time: 100


  • 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)
  • 1 quart cherry tomatoes, halved or, if large, quartered


In a kettle bring 2 1/2 quarts 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.